{"id":2322,"date":"2009-11-14T19:34:14","date_gmt":"2009-11-15T01:34:14","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=2322"},"modified":"2009-11-14T20:28:41","modified_gmt":"2009-11-15T02:28:41","slug":"coconut-macaroon-pie","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/11\/14\/coconut-macaroon-pie\/","title":{"rendered":"Coconut Macaroon Pie"},"content":{"rendered":"

I found this cookbook in a box of books I’ve inherited from various people’s discarded books in the last year or so. \u00a0I can’t even remember now who I got this cookbook from. \u00a0Anyway, it caught my eye this week and I decided to find something in it to make. \u00a0I wanted to make something that I’d never seen or tried before, and that I had all the ingredients for already on hand. \u00a0I chose this crust-less, coconut macaroon pie.<\/p>\n

This budget cookbook has some good tips on freezing cookies and cakes. \u00a0There are also some great recipes for meals that use some very<\/em> budget friendly ingredients. \u00a0I cannot wait to try them!<\/p>\n

\"food7\"<\/p>\n

Here is the recipe from the cookbook. \u00a0I omitted the dates and added about 1\/2 cup sweetened shredded coconut to the pie. \u00a0I topped the cooled pie with whipped cream, toasted coconut and almonds.<\/p>\n

\"macaroon6\"<\/p>\n

This is a rich and sweet pie. \u00a0I loved the flavor and texture. \u00a0The coconut makes the pie more like a macaroon in flavor. \u00a0The texture is already very macaroon-like with a crunchy exterior and almost gooey interior. \u00a0This a great use for your broken saltine crackers, leftover nuts and egg whites.<\/p>\n

Any nut would work. \u00a0I think pecans would be great, but would probably use vanilla extract instead of almond. \u00a0I 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. \u00a0Here is the recipe<\/a> if you are interested.<\/p>\n