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Chocolate Macaroon Pie

This Chocolate Macaroon Pie is a rich and indulgent dessert featuring a chewy coconut crust and a smooth, velvety chocolate filling. It’s the perfect combination of texture and flavor, making it a standout treat for chocolate lovers and dessert enthusiasts alike.
Prep Time20 minutes
Cook Time25 minutes
Chilling Time2 hours
Total Time2 hours 45 minutes
Servings: 10

Ingredients

For the crust:

  • 5 1/2 cups shredded sweetened coconut
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 14 oz can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract optional

For the filling:

  • 2 cups semi-sweet or dark chocolate chips
  • 1 cup heavy whipping cream

Instructions

  • Preheat the oven to 350°F and lightly grease a 10-inch tart pan. Place it on a baking sheet.
  • In a large bowl, mix together the shredded coconut, flour, and salt.
  • Add the sweetened condensed milk, vanilla extract, and almond extract. Stir until fully combined and sticky.
  • Press the mixture firmly into the bottom and up the sides of the prepared pan.
  • Bake for 20–25 minutes, until the edges are golden and the center is set.
  • Remove from the oven and let the crust cool completely.
  • In a heat-safe bowl, warm the heavy cream until it just begins to bubble slightly.
  • Add the chocolate chips to the warm cream and let sit for about 10–15 seconds.
  • Whisk until smooth and glossy.
  • Pour the chocolate filling into the cooled crust and spread evenly.
  • Let the pie sit at room temperature until the filling is set.
  • Slice and serve once fully cooled.

Notes

Press the crust firmly so it holds together well.
Do not overbake the crust to avoid dryness.
Use high-quality chocolate for the best flavor.
Let the ganache cool slightly before pouring if needed.
Store in the refrigerator if making ahead, but bring to room temperature before serving.
Add toasted coconut on top for extra texture.
Use dark chocolate for a richer, less sweet dessert.
Slice with a warm knife for clean cuts.