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Wednesday, July 12, 2017

••••COCONUT MACAROON PIE๐Ÿถ๐Ÿณ๐Ÿฅ›๐Ÿฅ๐Ÿฐ๐Ÿš๐Ÿฅœ๐ŸŒฐ๐Ÿฅš!!••••

(Source: taste of home.com & photos also & Becky Mollenkamp, St Louis Missouri)
















































••••COCONUT MACAROON PIE!!
••••I GREW UP WITH THE COOKIES!!

TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:10 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 2 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup butter, melted 
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 package (14 ounces) sweetened shredded coconut


Directions

  1. Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pastry-lined pie plate. Sprinkle with reserved coconut.
  3. Bake on a lower oven rack 35-45 minutes or until golden brown and filling is set. Cool on a wire rack.Yield: 10 servings. 
Originally published as Coconut Macaroon Pie in Simple & Delicious December/January 2016 

Nutritional Facts

1 piece: 490 calories, 29g fat (20g saturated fat), 67mg cholesterol, 344mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 7g protein.

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