Crazy for Crust

Chocolate Macaroon Pie

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Chocolate Macaroon Pie – this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It’s the perfect mixture of decadent chocolate and coconut – this pie is always a hit!

Chocolate Macaroon Pie - this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It's the perfect mixture of decadent chocolate and coconut - this pie is always a hit!

A few weeks ago I decided to make a Facebook video for my coconut macaroon recipe. The night before, I did what I always do on a heavy video/baking day: I measured out all my ingredients in all the little bowls and set them on a cookie sheet for easy transfer into my office, where I do all my baking (because it’s where my video set-up is). The irony is, I just got a brand new kitchen and I bake in my office, but whatever. #foodbloggerproblems

On filming day, I set up the cameras and got to filming the macaroons (one of my favorite recipes, BTW). I got through the entire first part, where you stir the coconut with the flour and do the perfect pour shot of the sweetened condensed milk, mixed it all together…and then I realized the memory card was full and the camera stopped recording after I set the bowl down. It didn’t even film the first ingredient going into the bowl.

(Okay, inventors, invent a camera that beeps loudly at you when the camera stops filming.)

My heart sank because I knew I had to make more batter. What was I going to do with 4 dozen macaroon cookies? And then I remembered I’ve been wanting to make a CRUST out of a macaroon for a very long time. A macaroon pie crust, like a cookie crust but the cookie is a coconut macaroon. And then I’d fill the pie with chocolate ganache because, why not?

I went to the kitchen to turn the cookie dough into a crust and make another batch of ingredients to film for real…and then I realized I was out of sweetened condensed milk, so I had to go to the store and buy new ingredients. (I later learned that homemade sweetened condensed milk is possible!)


Chocolate Macaroon Pie - this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It's the perfect mixture of decadent chocolate and coconut - this pie is always a hit!

After all that, I made the coconut macaroon video and got a bonus recipe and video (this chocolate macaroon pie), took photos and went about my month knowing I’d post the pie recipe closer to Easter. Fast forward to Monday of last week, when I was getting this post ready. I edited the photos and they were horrible. HORRIBLE. There was a glare, the lighting was off, I’d covered the pie with plastic wrap and there were plastic wrap marks all over the top I couldn’t fix in editing.

So what did I do? Yep. I made a THIRD batch of macaroons so I could make a SECOND Chocolate Macaroon Pie and take better photos. But the first thing I had to go do before I did all that? You guessed it: I had to go buy more sweetened condensed milk because I was out. Again.

It’s been a week, you guys.

Chocolate Macaroon Pie - this EASY macaroon recipe gets baked into a pie crust and filled with ganache. Betcha can't eat just one bite!

Okay SO, let’s talk about pie. This is the ULTIMATE coconut pie recipe. Coconut haters need not apply because the crust is basically a bag of coconut. There really aren’t that many substitutions for that except, I don’t know, a different recipe. I kid you not, I WILL get comments on Facebook: “I don’t like coconut what can I use instead?”

The crust recipe starts with my favorite coconut macaroon recipe. It’s eggless and is bound together with more than 5 cups of coconut, a can of sweetened condensed milk, and a bit of flour. If you’re gluten free, you can use 1:1 GF AP flour (I like Bob’s Red Mill best). It’s a thick mixture that you then press very firmly into your pie plate.

Now, let’s discuss pie plates. I only have 9″ pie plates but there is a lot of coconut mixture. I suggest using a 10″ tart pan (with removable bottom) instead, or even a 9-10″ springform pan. The removable bottom is going to make it much easier to slice this pie. Press it very firm, until it’s very compact into the pan. Bake it until it’s golden, then let it cool.

Then the magic happens: the GANACHE.

Chocolate Macaroon Pie - this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It's the perfect mixture of decadent chocolate and coconut - this pie is always a hit!

If you don’t make ganache and think “Forget the chocolate macaroon pie, just hand me a straw”, I’m not sure if we could be friends IRL. I kid, but really. Who doesn’t just want to scrape that chocolate off the crust and eat it? I use chocolate chips for my ganache because they’re cheaper and more readily available than baking chocolate. I mean, you can buy both at the grocery store, but if you want to make this today, the chances that you’ll have a bag of chocolate chips is greater than if you have 12 ounces of baking chocolate lying around. I love semi-sweet ganache paired with the coconut crust, but this works with milk chocolate or super dark chocolate too.

This chocolate macaroon pie is like eating a giant Mounds candy bar. Just be sure to get it out of your house so you don’t eat it all!

Chocolate Macaroon Pie
3.44 from 41 votes
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Servings: 10 -12 servings

Chocolate Macaroon Pie

Chocolate Macaroon Pie - this easy macaroon recipe is baked into a pie crust and then filled with a rich chocolate ganache filling! It's the perfect mixture of decadent chocolate and coconut - this pie is always a hit!


For the crust:

  • 2/3 cup all purpose flour — may substitute 1:1 GF All Purpose Flour
  • 5 1/2 cups shredded sweetened coconut
  • 1/2 teaspoon salt
  • 1 can — 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract — optional

For the filling:

  • 2 cups 12 ounces semi-sweet or dark chocolate chips
  • 1 cup heavy whipping cream


  1. Preheat oven to 350°F. Spray a 10" tart pan (with removable bottom) with nonstick cooking spray. Place your tart pan on a cookie sheet to avoid spilling in your oven.
  2. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
  3. Bake for 20-25 minutes, or until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
  4. To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly (but don't let it come to a full boil). Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crust.
  5. Let it sit at room temperature until cool and set. You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.

Nutrition Information

Amount per serving (1 /10 Slice of Pie) — Calories: 436, Fat: 22g, Saturated Fat: 14g, Cholesterol: 129mg, Sodium: 2061mg, Carbohydrates: 57g, Fiber: 2g, Sugar: 40g, Protein: 7g

See more of my ultimate pie recipes here!

Click here to see more of my ULTIMATE COCONUT recipes!

Macaroon Blossoms

Macaroon Blossoms

Coconut Chess Pie

Coconut Chess Pie

Salted Caramel Chocolat Ganache Pie

Salted Caramel Chocolat Ganache Pie

Other macaroon recipes you’ll love:
Key Lime Pie with Coconut Crust by Two Peas and their Pod
No Bake Lemon Macaroon Cheesecake by Inside BruCrew Life
Dulce de Leche Macaroons by Taste & Tell

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  1. I’m not a big coconut fan but this looks great. Looking at those pics I just want to take a big bite!

  2. I’m not a huge fan of coconut, but I have been known to eat an Almond Joy. I just wish they were made with dark chocolate. Now you’ve got me thinking…I may need to try this with some almonds added to it!

  3. If I hadn’t just made a Samoa Cheesecake today, I would be making this Chocolate Macaroon Pie tomorrow, for sure! I’ll definitely be making this soon though. It looks fabulous!

    I am a coconut lover. That’s funny what you say about people asking for substitutions for a main ingredient in a recipe. That’s telling ’em Dorothy! Find another recipe!

    I can’t wait to try this. Thank you for posting.

  4. These look so delicious! I HAVE to try them.

  5. Can the crust be made without flour for Passover???? Please help!

  6. hey girl- this looks amazing! Yummy!

  7. Oh my gosh Dorothy, total anxiety attack while reading your post– because that is SO MY LIFE!!! haha. You’re better than me though– I’d have scrapped the whole thing on the first mishap! You’re amazing, and this pie looks totally worth it!

  8. I would have given up long before you did with the memory card, trips to groc store, etc. OMG. The stars were not aligned for you and needless to say you and likely your neighbors have been enjoying plenty of macaroon-ey treats after your trifecta of macarooning. You get mad props for hanging in there!

  9. OMG this pie looks amazing! I love coconut and I love chocolate ganache! This is a dangerous recipe. I can’t wait to try it!

  10. Is there any way to make the crust without flour at all????? Please help!

    • You need some sort of binder, which I use the flour for. I have use 1:1 GF flour with success, and others have used coconut and almond flour instead with success although I haven’t tried it.

  11. Yum Yum! Question… you need to cover the ganache as it cools?

  12. I’m a fan of everything coconut and everything chocolate, and this crust look so so delicious- loving the pics, too 🙂

  13. HELP……..
    If I have a 9″ and 11″ tart pan, which would you recommend that I use?

  14. What can I substitute the flour with for the Passover?

    • You can use GF flour or coconut or almond flour!

    • My thoughts exactly! Can’t wait to bring this to our Seder. From my experience with coconut flour, it tends to mix up thicker & I always need more liquid when I use it. That said, maybe it wouldn’t matter here – and the flavor would remain intact?

      • Several people have commented on Facebook that they’ve used coconut flour with success. I don’t think it would change the flavor much, it’s just for binding. The overwhelming flavor is the coconut!

  15. The funniest part of the coconut chocolate pie recipe is where it suggests the possibility of leaving it in the refrigerator for two days. It certainly wouldn’t last that long at my house! LOL

  16. I was cracking up reading this Dorothy. STORY.OF.MY.LIFE.

  17. OMW …you have just made my day ! I am so making this. I love coconut, love all dark chocolate, love ganache <3

  18. Hi
    I dont have a tart pan…could I use a glass pie plate or something else?

  19. This looks so good! I live in the UK and have a little bit of a hard time with coconut here. Would desiccated coconut work as well as shredded? Also if I struggle to find sweetened coconut, any thoughts on how much sugar I might need to add to make up the difference? Thanks!

    • I’m not sure, honestly. The sweetened condensed milk is very sweet so maybe you wouldn’t need to add any? Taste the batter (since there are no eggs you can) and see before baking.

  20. I’m so excited to make this for our family’s Easter get together tomorrow! My husband is even more excited to eat it since coconut and dark chocolate are among his top favorite dessert flavors. 🙂

  21. Can I use milk chocolate chips? It would save me a trip to the store with the kiddos….

  22. in the oven right now

  23. I’m fixing to make this. While shopping for the ingredients, standing in the dairy isle I reach up to get the heavy cream and quickly started a conversation with another lady about what I was making. So while everyone else bustled around us there we were standing in middle of the isle watching the video on facebook. She thanked me, grabbed a heavy cream and headed for the baking isle.

  24. Can I make this in a pie pan?

  25. I have a tart pan, but I’m wondering if I could make this as tartlets in a silicone mini-muffin pan. I guess the worst that could happen is they’d crumble and I couldn’t take them to the party they’re intended for and I’d have to eat them all myself.

  26. I was thinking of switching out the flour for Almond Flour

  27. Can you make the chocolate ganache on the stove? My microwave is broken…

  28. Ohhhh My Lanta!!!! I can’t wait to make this.. and i might make 3 of them.. so i can share with Everyone.. and of course.. the idea of making mini tartlets …. I think the Portion control for me… is where I see this heading… Your recipe is Fantastic!!! Thank you so much for sharing.. I will post my pics when i make them.. HAPPY WEEKEND!!

  29. Followed instructions exactly.  Crust came out perfectly however the chocolate filling  didn’t set and I ended up with a soupy chocolate filling in a delicious macaroon crust.  I think that 1 cup of whipping cream is too much and next time will try 1/4 cup and add more chocolate.  Not sure what went wrong — only two ingredients in the filling and it was a failure.  Warmed the milk per instructions, added chocolate chips; whisked to combine then poured into crust (which I made the day before).  Let it sit at room temp for one hour then put in fridge — 4 hours later and it’s still soupy. 

    • I’m not quite sure what happened there – I’ve made this a few times and it’s just fine with the ratios I used. When in doubt you can go down to 3/4 cup heavy whipping cream. Were you using heavy whipping cream?

  30. I seldom have heavy cream and it is so expensive. I was wondering if evaporated milk would work? I have successfully used that in caramel sauces.

    • I used evaporated milk and it turned out perfectly.  A very rich dessert, you only need a tiny sliver for a serving.  I did 6 ounces dark chocolate and 6 ounces semisweet chocolate chips as I thought it would be overly sweet.

  31. Has anyone tried freezing this after it’s been prepared?

  32. Has anyone actually made this recipe? Would love to know!!!

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