I found this cookbook in a box of books I’ve inherited from various people’s discarded books in the last year or so. I can’t even remember now who I got this cookbook from. Anyway, it caught my eye this week and I decided to find something in it to make. I wanted to make something that I’d never seen or tried before, and that I had all the ingredients for already on hand. I chose this crust-less, coconut macaroon pie.
This budget cookbook has some good tips on freezing cookies and cakes. There are also some great recipes for meals that use some very budget friendly ingredients. I cannot wait to try them!
Here is the recipe from the cookbook. I omitted the dates and added about 1/2 cup sweetened shredded coconut to the pie. I topped the cooled pie with whipped cream, toasted coconut and almonds.
This is a rich and sweet pie. I loved the flavor and texture. The coconut makes the pie more like a macaroon in flavor. The texture is already very macaroon-like with a crunchy exterior and almost gooey interior. This a great use for your broken saltine crackers, leftover nuts and egg whites.
Any nut would work. I think pecans would be great, but would probably use vanilla extract instead of almond. I saw another recipe similar to this one on allrecipes.com that uses this pie as a crust and then tops the pie with a fruit filling. Here is the recipe if you are interested.