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.

Ingredients

Scale

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

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

In a bowl, mix shredded coconut, sugar, and salt.
In a separate bowl, whisk egg whites and vanilla until frothy.
Pour egg whites over coconut, mixing until evenly coated.
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

In a saucepan, combine cranberries, orange juice, and sugar. Cook over medium heat 8–10 minutes until cranberries burst and mixture is jam-like.
Blend until smooth, then strain through a fine mesh for extra silkiness.

5. Temper the Eggs

In a separate bowl, whisk eggs and yolks.
Slowly whisk in ½ cup of the warm cranberry mixture to raise the eggs’ temperature without scrambling.
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