••••COCONUT MACAROON PIE🍶🍳🥛🍥🍰🍚🥜🌰🥚!!••••

(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
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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.