Coconut Macaroon Crust Recipe

You would want to try this Coconut Macaroon Crust, if you are looking for an easy pie cruts to make. Also, this Coconut Macaroon Crust pretty much goes with all your favorite pies!

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Egg white1
 Sugar2 Tablespoon
 Light corn syrup1 Tablespoon
 Vanilla/Almond extract1⁄2 Teaspoon
 Flaked coconut2 Cup (32 tbs)
 Vanilla ice cream/Peppermint ice cream1 Quart
 Chocolate sauce2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3469 Calories from Fat 1906

% Daily Value*

Total Fat 219 g337.6%

Saturated Fat 165.3 g826.3%

Trans Fat 0 g

Cholesterol 420.9 mg140.3%

Sodium 1219.1 mg50.8%

Total Carbohydrates 322 g107.2%

Dietary Fiber 34.3 g137.3%

Sugars 260.4 g

Protein 70 g140.4%

Vitamin A 79.7% Vitamin C 13.7%

Calcium 127.5% Iron 36.4%

*Based on a 2000 Calorie diet

Directions

Beat egg white until foamy.
Add sugar and beat until mixture will stand in soft peaks.
Add corn syrup and flavor- ing.
Fold in coconut.
Using the back of a fork, press maca- roon mixture firmly on bottom and sides of well-buttered 0-inch pie pan.
Bake in moderate oven (350°F.) for 15 min- utes, or until lightly browned.
Cool.
To serve, fill cold crust with ice cream and pass Chocolate Sauce.
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