Feastical

When a Pie Crust and a Cookie Fall in Love: Meet Your New Favorite Dessert

Hey friends, Beau here! Let’s talk about pie for a second. I love a classic, flaky, buttery pie crust as much as the next person. But sometimes? Sometimes you want a dessert that’s a little more… adventurous. A dessert that breaks the rules in the best possible way. A dessert that looks like a stunning holiday centerpiece but is secretly a breeze to make.

That’s exactly what this Cranberry Coconut Macaroon Pie is all about. We’re taking two incredible dessert worlds—the zesty, vibrant world of cranberry curd and the chewy, sweet world of coconut macaroons—and smashing them together into one glorious creation. The result is a pie that’s a total showstopper. Imagine a golden, crispy-edged coconut macaroon that forms a sturdy, delicious crust, holding a pool of the most brilliantly pink, tart, and silky cranberry curd you’ve ever tasted.

And here’s the best part for my friends who are gluten-free or just like to mix things up: this entire pie is naturally gluten-free. No fancy flour blends needed! It’s the perfect answer for those holiday potlucks where you want to bring something that everyone can enjoy, something that’s bursting with flavor and feels special from the first slice to the last. So, if you’re ready to create a dessert that’s as fun to make as it is to eat, grab your mixing bowls. We’re about to make some magic.

A Happy Kitchen Accident: The Story Behind the Pie

This pie, like so many of my favorite recipes, was born from a happy little kitchen accident. A few years back, I was in full-on holiday baking mode. My kitchen counter looked like a flour bomb had gone off, and I was determined to make a classic cranberry pie. The only problem? I was completely out of all-purpose flour. I stared into my pantry, willing a bag to appear, and my eyes landed on a giant bag of shredded coconut.

Now, I’d been making coconut macaroons earlier in the week, and a lightbulb went off. What if the macaroon was the crust? I quickly whipped up a simple macaroon base, pressed it into a pie pan, and crossed my fingers while it baked. It came out smelling incredible—toasty, sweet, and golden. I filled it with my tangy cranberry curd, let it chill, and held my breath as I cut the first slice. Friends, it was a revelation. The chewy coconut was the perfect textural contrast to the smooth, sharp curd. It was better than my original plan could ever have been! It just goes to show that sometimes the best recipes come from a little improvisation and a whole lot of coconut.

Gathering Your A-Team: The Ingredients

This recipe keeps it simple with two main components. Here’s everything you’ll need, plus a few of my chef-y insights to help you understand the “why” behind each ingredient.

For the Macaroon Crust:

• 3 cups sweetened shredded coconut: This is the star of the crust! The sweetened variety gives us that classic macaroon flavor and helps the crust hold together and get beautifully golden. Chef’s Tip: If you only have unsweetened, just add an extra tablespoon or two of sugar to the mix.
• 2 egg whites: Our binder! Egg whites are the magic that transforms loose coconut into a cohesive, chewy crust. Make sure they’re at room temperature for the best volume.
• ¼ cup sugar: A little extra sweetness to balance the tart cranberry filling. Granulated white sugar works perfectly here.
• ½ tsp vanilla extract: The flavor enhancer. Vanilla and coconut are a match made in heaven. For a next-level flavor, try using almond extract instead!
• Pinch of salt: Never, ever skip the salt! It makes all the other flavors pop and prevents the crust from tasting one-note.

For the Cranberry Curd:

• 2 cups fresh or frozen cranberries: The heart of the pie! Fresh cranberries give you the brightest flavor, but frozen work just as well—no need to thaw. Substitution Tip: In a pinch, you could use other tart berries like raspberries, but the color and unique tang will be different.
• ½ cup orange juice: Our liquid gold. The orange juice adds a beautiful citrus note that complements the cranberries perfectly. Use freshly squeezed for the best flavor, but a good-quality store-bought juice is fine too.
• ½ cup sugar: We’re taming the tartness here. You can adjust this to your taste—if you love a super-sharp curd, feel free to reduce it by a tablespoon or two.
• 2 whole eggs + 2 egg yolks: This combo is the key to a luxuriously thick and creamy curd. The yolks add incredible richness and help the curd set beautifully.
• 4 tbsp butter, cut into pieces: Stirred in at the end, the butter gives the curd its signature silky, glossy finish and rounds out the sharp edges of the fruit.
• Zest of 1 orange: This is where the big, bright orange flavor lives! Don’t skip the zest—it makes all the difference.

Let’s Get Baking: The Step-by-Step Guide

Ready to create this masterpiece? Follow these steps, and you’ll have a perfect pie in no time. I’ve sprinkled in my favorite tips and hacks to make the process smooth sailing.

1. Preheat and Prep: First things first, get that oven preheating to 350°F (175°C). This is crucial for our macaroon crust to start cooking immediately and get those crispy edges. While it’s heating, grab a 9-inch pie pan and give it a light coating of butter or non-stick spray. Chef’s Hack: I like to use the butter wrapper itself to grease the pan—no waste!
2. Make the Macaroon Crust: In a medium bowl, combine the 3 cups of shredded coconut, ¼ cup sugar, and that all-important pinch of salt. In a separate, clean bowl, whisk the 2 egg whites and ½ tsp of vanilla extract just until they become frothy. You don’t need stiff peaks here, just a bit of air incorporated. Now, pour the frothy egg whites over the coconut mixture and use a fork or your hands to mix everything together until the coconut is evenly coated. It will seem a bit dry at first, but keep mixing—it’ll come together!
3. Press and Bake: Dump the coconut mixture into your prepared pie pan. Now, here’s the fun part: use your fingers or the flat bottom of a measuring cup to press the mixture firmly and evenly across the bottom and up the sides of the pan. You want a nice, compact layer. Pro Tip: To prevent sticky fingers, lightly wet your hands with water before pressing. Pop the crust into the preheated oven and bake for 15-18 minutes, or until the edges are a deep, toasty golden brown and the top is lightly colored. Set it on a wire rack to cool completely. Do not add the filling to a warm crust! This is a key step for the perfect texture.
4. Create the Cranberry Curd: While the crust is cooling, let’s make that gorgeous filling. In a medium saucepan, combine the 2 cups of cranberries, ½ cup of orange juice, and ½ cup of sugar. Cook this over medium heat, stirring occasionally, for about 8-10 minutes. You’ll know it’s ready when the cranberries have all burst and the mixture looks like a loose, chunky jam. Remove it from the heat and let it cool for a minute or two.
5. Blend and Strain (The Secret to Silkiness): Carefully transfer the cranberry mixture to a blender. Important Safety Tip: Always vent the blender lid slightly and cover it with a kitchen towel to allow steam to escape. Blend until completely smooth. For the absolute silkiest curd, press this puree through a fine-mesh strainer into a clean bowl to remove any remaining skins. This step is optional but highly recommended for a professional texture.
6. Temper the Eggs: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks. Now, we need to slowly raise the temperature of the eggs to prevent them from scrambling. While whisking the eggs constantly, slowly drizzle in about ½ cup of the warm (not boiling hot) cranberry puree. This is called tempering. Once incorporated, you can whisk this egg-cranberry mixture back into the saucepan with the remaining puree.
7. Cook to Perfection: Return the saucepan to medium-low heat. Cook, stirring constantly with a spatula or wooden spoon, for about 5-7 minutes, until the curd has thickened enough to coat the back of the spoon. When you run your finger through it, it should leave a clear path. Don’t walk away during this step! Constant stirring is the key to a lump-free curd.
8. Finish with Butter and Zest: Once thickened, remove the curd from the heat. Stir in the 4 tablespoons of butter, one piece at a time, until each is fully melted and incorporated. Finally, stir in the bright, fragrant orange zest.
9. Assemble and Chill: Pour the warm cranberry curd into your completely cooled macaroon crust. Smooth the top with a spatula. Now, the hardest part: patience! Carefully transfer the pie to the refrigerator and let it chill for at least 2-4 hours, or until the curd is completely set. Overnight is even better!

The Grand Finale: How to Serve This Beauty

Okay, the pie is set, and it’s time for the grand reveal! This pie is stunning all on its own, but a few simple touches can make it extra special.

I love to let the colors shine, so I serve it simply. Use a sharp knife to slice clean portions. For an elegant touch, add a dollop of freshly whipped cream or a scoop of vanilla bean ice cream on the side. The creamy, cool element is a dream paired with the tart curd and chewy coconut.

For a festive garnish, a few fresh cranberries, a sprinkle of extra coconut, or a few curls of orange zest on top look absolutely beautiful. Serve it chilled straight from the fridge—it’s the perfect refreshing yet rich end to any meal.

Make It Your Own: Delicious Recipe Variations

One of the best things about this recipe is how adaptable it is. Feel free to get creative and put your own spin on it!

• Lemon-Lime Twist: Swap the orange juice and zest for the juice of one lemon and the zest of one lime. The result is an even tarter, super-bright pie that’s incredibly refreshing.
• Ginger Spice: Add a teaspoon of freshly grated ginger to the cranberry mixture as it simmers. You could also add a quarter teaspoon of ground ginger to the macaroon crust for a warm, spicy kick throughout.
• White Chocolate Drizzle: For a sweeter, more decadent version, melt some white chocolate and drizzle it over the top of the chilled pie. The combination of white chocolate and cranberry is a classic for a reason!
• Individual Mini Pies: Press the coconut crust mixture into a muffin tin (lined with liners for easy removal) to create individual-sized pies. Just reduce the baking time for the crust to about 10-12 minutes.
• Dairy-Free Delight: This pie is easily made dairy-free! Simply use a plant-based butter (my favorite is Miyoko’s or Earth Balance) in the cranberry curd. The crust is already dairy-free!

Beau’s Kitchen Notes

This pie has become a staple in my holiday rotation, and it’s evolved a bit over the years. I’ve found that toasting the shredded coconut for the crust in a dry skillet for a few minutes before mixing it with the other ingredients adds an incredible depth of nutty flavor. It’s an extra step, but so worth it if you have the time!

I also have a funny story about the first time I brought this to a friendsgiving. Someone took a bite, closed their eyes, and said, “This tastes like Christmas, but on a beach.” I think that’s the perfect description—it’s festive and cozy, but the tropical coconut gives it a sunny, happy vibe. Don’t be afraid to make this pie year-round; it’s far too good to be reserved just for the holidays!

Your Questions, Answered: FAQs & Troubleshooting

Let’s tackle a few common questions to ensure your pie turns out perfectly.

Q: My crust is sticking to the pan! How can I prevent this?
A: Greasing the pan well is key. I’m a fan of butter, but a non-stick baking spray with flour works wonders too. Let the pie cool completely before trying to remove slices—this helps the crust firm up.

Q: My cranberry curd is too runny. What did I do wrong?
A: This usually means it needed a bit more time on the heat. Remember, it should thicken enough to coat the back of a spoon. If you’ve already chilled it and it’s still runny, you can pour it back into the saucepan, re-whisk in an extra egg yolk, and cook it for a few more minutes until thickened, then pour it back into the crust to chill again.

Q: Can I use canned cranberry sauce instead?
A. I wouldn’t recommend it for this specific recipe. The texture and sweetness of canned sauce are very different from our homemade curd, and it likely won’t set properly. The fresh curd is what makes this pie so special!

Q: How long will this pie keep in the fridge?
A: It stores beautifully! Cover it tightly with plastic wrap or store it in an airtight container. It will keep for up to 4 days. The crust may soften a bit over time, but it will still be delicious.

Cranberry Coconut Macaroon Pie

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• Author: BeauCollier

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Description

Hey friends! Beau here. Imagine a dessert where a flaky pie crust and a chewy cookie have a magical love child—that’s this Cranberry Coconut Macaroon Pie. Sweet, chewy coconut forms the crust, while a tangy, silky cranberry curd fills the center. Naturally gluten-free, festive, and surprisingly easy, this pie is perfect for holidays—or anytime you want a stunning dessert with minimal fuss.

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Ingredients

Scale 1x2x3x

Macaroon Crust:

• 3 cups sweetened shredded coconut

• 2 egg whites (room temperature)

• ¼ cup sugar

• ½ tsp vanilla extract

• Pinch of salt

Cranberry Curd:

• 2 cups fresh or frozen cranberries

• ½ cup orange juice

• ½ cup sugar

• 2 whole eggs + 2 egg yolks

• 4 tbsp butter, cut into pieces

• Zest of 1 orange

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Instructions

1. Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan with butter or non-stick spray.

2. Make the Macaroon Crust

1. In a bowl, mix shredded coconut, sugar, and salt.

2. In a separate bowl, whisk egg whites and vanilla until frothy.

3. Pour egg whites over coconut, mixing until evenly coated.

4. Press mixture into the pie pan, covering bottom and sides. Wet your hands slightly to prevent sticking.

Tip: Toast the coconut in a dry skillet for a few minutes before mixing for a deeper flavor.

3. Bake the Crust

Bake for 15–18 minutes until edges are golden brown. Cool completely before adding filling.

4. Make the Cranberry Curd

1. In a saucepan, combine cranberries, orange juice, and sugar. Cook over medium heat 8–10 minutes until cranberries burst and mixture is jam-like.

2. Blend until smooth, then strain through a fine mesh for extra silkiness.

5. Temper the Eggs

1. In a separate bowl, whisk eggs and yolks.

2. Slowly whisk in ½ cup of the warm cranberry mixture to raise the eggs’ temperature without scrambling.

3. Pour egg mixture back into the saucepan with remaining cranberry puree.

6. Cook the Curd

Cook over medium-low, stirring constantly for 5–7 minutes until thickened. Remove from heat. Stir in butter and orange zest until smooth.

7. Assemble and Chill

Pour curd into cooled crust and smooth top. Chill at least 2–4 hours (or overnight) until set.

Notes

• Lemon-Lime Twist: Swap orange juice/zest with lemon juice and lime zest.

• Ginger Spice: Add 1 tsp fresh grated ginger to cranberry mixture or ¼ tsp ground ginger to crust.

• White Chocolate Drizzle: Melt white chocolate over the chilled pie for extra decadence.

• Mini Pies: Use muffin tins for individual servings, bake crust 10–12 minutes.

• Dairy-Free: Use plant-based butter in the curd; crust is already dairy-free.

Nutrition

• Calories: 260 Cal
• Sugar: 22g
• Fat: 14g
• Carbohydrates: 28g
• Protein: 3g

A Quick Nutritional Glance

Please remember, I’m a chef, not a dietitian! This is a rough estimate based on the ingredients used, and values can vary depending on specific brands and portion sizes. This information is provided as a helpful guide.

Per Slice (assuming 8 slices):
Calories: ~260 | Fat: 14g | Carbohydrates: 28g | Sugar: 22g | Protein: 3g

This pie is naturally gluten-free, which is a great bonus for many. It’s also a source of healthy fats from the coconut. As with any dessert, it’s all about balance and enjoying it as part of a happy, varied diet!

Final Thoughts from My Kitchen to Yours

Well, there you have it! My beloved Cranberry Coconut Macaroon Pie in all its glory. This recipe is a true testament to the joy of cooking—it’s about experimenting, embracing imperfections, and creating something that’s uniquely delicious and full of heart.

I hope this pie brings as much joy to your table as it has to mine. It’s more than just a dessert; it’s a conversation starter, a celebration of flavor, and a reminder that the best things in life are often a little unexpected. So, give it a try, make it