Coconut Macaroon Pie - Bruno Albouze
Bruno Albouze Coconut Macaroon Pie

Coconut Macaroon Pie

Yields8 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 minsDifficultyBeginnerRating


Coconut Custard
 100 g Unsweetened shredded coconut, toasted
 250 g Coconut milk
 5 g Vanila paste
 15 g Dark rum
 40 g Egg yolks (2)
 50 g Eggs (1)
 60 g Sugar
 20 g Corn starch
 1 g Salt
Coconut Crust
 150 g Unsweetened shredded coconut
 10 g Vanilla paste
 100 g Sugar
 10 g Corn starch
 50 g Corn syrup, or glucose
 5 g Baking powder
 90 g Egg whites (3)



Makes one 9x1''/23x2.5cm tart pan with removable bottom.

Coconut Custard

Lightly toast the shredded coconut and save some for the topping. Warm up coconut milk (just warm) with vanilla, rum and mix in the toasted coconut. Set aside a couple of hours allowing the coconut to absorb the liquid, or refrigerate overnight. In a separate bowl, combine together the yolks, the egg, sugar, starch, and salt. Incorporate in the coconut-milk mixture.

Coconut Crust

Grease the tart pan with cooking spray or softened butter and flour. Mix all ingredients together. Using a spoon, spread the coconut mixture evenly into the bottom of the tart pan and all the way up to the sides. Fill with the coconut custard and bake.


Set the oven rack adjusted to the middle position with a baking sheet or a pizza stone; this will allow the pie to get a nice browned bottom. Bake in a preheated 350ºF/180ºC oven for about 30 minutes. Remove from the oven and let cool completely, and chill prior un-molding. Top pie with the saved toasted coconut. Enjoy!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos





Enter your email address and get the FREE EBOOK

Scroll to Top