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Chocolate Macaroon Crust

  • Yield: Makes one 9-inch crust
Chocolate Macaroon Crust

Source: Martha Stewart Living, February 2003


  • 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


  1. 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.

  2. 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.

Reviews (2)

  • DessertFanatic 10 Mar, 2008

    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!

  • DessertFanatic 10 Mar, 2008

    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.

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