Chocolate Macaroon Crust
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Martha Stewart Living, February 2003
- Yield Makes one 9-inch crust
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Ingredients
- 2 ounces semisweet chocolate, melted
- 2 tablespoons unsalted butter, room temperature
- 6 tablespoons sugar
- 1 1/2 cups shredded unsweetened coconut
- Pinch of coarse salt
- Nonstick cooking spray
Directions
- Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
- Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.
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For my 2nd attempt, I toasted the coconut in the oven, but apparently it wasn't enough, because once again the sides of the crust sunk down. On my 3rd try, I dried out the fresh coconut really well, but I also lined the crust with foil like you would if you needed a baked pastry crust. It finally came out right! It was well worth the struggle, because this crust was a great addition to the traditional CC pie. The crust is crunchy and chewy and has a great flavor. I absolutely LOVE this pie!
I had a difficult time with this crust, but it was well worth the struggle. I couldn't find unsweetened coconut in our local stores, so I bought coconuts and grated the meat. The outcome of my 1st attempt was that the sides of the crust had sunk to the bottom, making it a bottom-only crust. It was also very bubbly with liquid. So, I thought maybe since I was using fresh coconut meat that it was releasing more liquid than coconut that is packaged.