Chocolate Macaroon Pie
This chocolate macaroon pie recipe takes chocolate dipped macaroon cookies and inverts the ingredients into tart form instead. Rather than having a coconut cookie dipped in chocolate or with chocolate drizzled over the top, this pie recipe includes a coconut crust that is baked until golden and filled with a chocolate ganache mixture. Dorothy, the author of the Crazy For Crust recipe blog, came up with this coconut dessert on a whim while she was making coconut macaroons. This dish highlights the brilliance of traditional coconut macaroon recipes while recreating them in the form of this chocolate coconut pie. If you adore the taste of toasted coconut and creamy chocolate ganache, you will want to make this dessert on a regular basis. Moreover, it is an ideal dessert to make for special occasions with people who are on a gluten free diet, because you have the option of using gluten-free flour in place of the traditional flour. Other flours that would be suitable are almond flour or coconut flour. Coconut flour has a lot more absorbency than other flours though, so you may require additional liquid if you notice the mixture is too dry.
To make the crust, Dorothy informs that you will require a tart tin with a removable bottom so that this pie recipe comes out of the pan cleanly. Once the tart shell is baked, you should be able to gently push the removable bottom upward to remove it from the tin and place it on a platter of your choice. If you don’t have a tart tin with a removable bottom, a springform pan should work just as well, although you won’t get the pretty fluted edges that the pie recipe has. As with other macaroons, the crust requires just one bowl to mix the coconut with the condensed milk and extracts. The crust is almost instantaneous to make and can form the base of many fun desserts, and not just this chocolate macaroon pie recipe. Consider pressing it into mini pie pans to make individual-sized pies if desired, and fill with anything from Dorothy’s easy ganache recipe to custard or fruit. You can also replace some of the coconut with ground almonds if a different crust is desired. Whatever you come up with, this dessert is sure to be a hit at the dessert table.
Ganache often figures into easy desserts, because it is so simple to make despite sounding so elaborate. In reality, this creamy filling is made with only two ingredients, chocolate and heavy cream. Since chocolate scorches easily, Dorothy heats the cream in the microwave separately and then pours it over the chocolate chips to melt. You can use finely chopped chocolate instead or warm the heavy cream on the stove if you like. You can use whatever variety of chocolate you like in ganache recipes, but this one uses semi-sweet or dark chocolate, as is the traditional dipping or drizzling chocolate for coconut macaroons. A less sweetened chocolate pairs beautifully with the sweeter crust, but when you get tired of it, you can try using white chocolate or milk chocolate in the crust instead.
This flavourful dessert recipe offers everything you would want from a dessert, such as a thick creamy filling or a sweet and chewy crust. If you would like to accentuate the flavour of toasted coconut further, you could pre-toast all of the coconut before mixing for the crust, although you would have to adjust the baking time so that the coconut will not over brown. If you don’t enjoy your desserts overly sweet, you could try using unsweetened coconut instead, as the condensed milk would sweeten the pie on its own. Thank you to Dorothy, the author of the Crazy For Crust recipe blog, for sharing her chocolate macaroons pie recipe with us.
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