Chocolate Macaroon Pie

I’d love to take the credit for this amazing idea, but it came from the lovely Martha Stewart.  Her version kept showing up in my Pinterest feed and I knew I had to come up with my own rendition.

The crust is basically a giant coconut macaroon cookie and the filling is a creamy chocolate ganache.  I love the combination of chocolate and raspberries, but you could use any fruit you like or even nuts.  A dollop of whipped cream wouldn’t hurt either :p

Finally a dessert that is gluten free, grain free, dairy free, and even nut free!

Chocolate Macaroon Pie

  • 4 cups unsweetened shredded coconut
  • 1/2 cup honey
  • 1/4 cup coconut oil or melted butter
  • 6 oz unsweetened chocolate
  • 1/2 cup coconut milk or heavy cream
  • 1/3 cup honey
  • 2 tablespoons coconut oil or room temperature butter
  1. Preheat oven to 325.
  2. Combine crust ingredients using your hands and then press into a standard 9 inch pie dish, that has been greased.  (it will seem like too much, but press it down and up the sides, creating a thick crust)
  3. Cover crust with a pie crust shield or make your own by cutting a piece of foil in a circle slightly larger than your pie, then cutting out a smaller circle which will allow the middle to cook thru.  Bake with shield on for 15 minutes.  Remove shield and bake for 5-7 minutes uncovered until golden.
  4. Remove from oven, let cool completely while preparing filling.
  5. Combine chocolate, coconut milk and honey over a double boiler.  Gently melt the mixture, do not overheat.  You do not want to burn the chocolate or cook the honey.  That is why a double boiler is very important during this step.  Once chocolate is melted and there are no lumps, remove from heat and whisk in room temperature butter or coconut oil.  This will create a lovely sheen.
  6. Pour chocolate filling into cooled pie shell.  Place in fridge to set chocolate.
  7. Top with fresh raspberries, store in fridge until ready to serve.
  8. Set pie out at least 15 minutes prior to serving.

*results may vary depending on variations of ingredients used, therefore the appearance may also be different than pictured, the longer the pie sits out the creamier the ganache will become.

I hope you all have a lovely Spring Break and Easter celebration.  You probably won’t hear from me on the blog until after Easter.  Things get pretty crazy when the kids are off school, and we will be doing some traveling visiting family and friends.

Oh, and I had to share an updated photo of my sweet Fiona, who just turned 5 months this week.  She is becoming quite the character and is now rolling.  The older kids really enjoy making her laugh and playing with her.

Many blessings


35 thoughts on “Chocolate Macaroon Pie”

    • There’s actually no dairy in unsweetened chocolate, and you can just use the coconut products she mentions in place of the cream and butter – totally dairy-free!

  • the recipe lists coconut milk OR heavy cream, and unsweetened chocolate is 100% cocoa, so this can indeed be made dairy-free. thanks, michelle!

  • I LOVE coconut and my husband LOVES chocolate. I think this just may be a win-win all the way around! Thanks for sharing.

  • Oh, thank you for this!! I love the combination of coconut and chocolate. I wonder how delicious it would be if I added a little bit of raspberry liqueur to the filling? I can’t wait to make this (next weekend)!

  • This turned out extremely rich using cream. I think coconut milk is the way to go. It’s so rich I can barely eat it. Also, I’d cut the honey in half or so. Thanks for the recipe, though! Love your blog.

  • Don’t know why, but I had complete ganache failure. Maybe it’s been too long since I made some… it went from slightly glossy with a few lumps to broken, ugly chocolate mess in a matter of seconds. All at very low heat. Think I salvaged it with the mixer, a bit more coconut milk and vanilla.
    The crust looks lovely and may get used in a few other recipes. :-)

  • Thanks soo much for this recipe..turned out great! I think next time I will use semi sweet chocolate..I like my my sweets really sweet.
    Can I freeze the leftovers, or will the crust get soggy?

  • I requested this for my birthday dinner and my sister made it. It tasted amazing. Even the coconut and chocolate haters (yes, they exist and are even related to me!) enjoyed it. Definitely a keeper. Strawberries also work well with it. 8 of us ate all but 1 slice :-) Thanks for sharing!

  • Oh my gosh, Fiona is so cute I nearly died!!! She took my breath away!

    Also, the dessert looks great and I can’t wait to try it. ;)

  • Just wondering if I can use sweetened coconut, I can’t seem to find unsweetened anywhere? And if so, would I need to cut the honey? I was thinking that the sweetened coconut make it way to sweet? Any suggestions?

    • Hi Lindseay,
      I have never made it with sweetened coconut, but I’m sure it will still work. It just might be extra sweet :)
      Come back and let us know how it turns out!

  • So here are the pros: 1) It will help me break some really bad eating habits I’ve gotten myself into, especially after going gluten-free, and 2) I hope to come up with some crazy delicious dinner options that fit into this low-fat, no dairy, no gluten, no sugar box; that I actually want to make on a regular basis. 3) I also hope I start getting that burst of energy everyone told me would happen after I removed gluten from diet. ‘Cuz it has not been happening.

  • This recipe looks so good, can’t wait to try it. My son and his family are on a a gluten free diet, so I’m always looking for gluten free recipes. Many Thanks! Your baby is so cute!

  • Hi there. I thought you might want to know that someone has taken your lovely photo and put their own URL on it on Pinterest. I saw it this morning and tried to click through and it took me to a site called Top Recipes, with a completely different recipe. I think you can alert Pinterest about this and get them to remove the pin. You can see it here:

  • I made this pie this afternoon to have as dessert for thanksgiving. I tasted a scrap of crust before baking. It tasted perfectly sweetened. The filling tasted way not sweet enough. I know I measured correctly but maybe I needed to use a different chocolate? I don’t know! I’m hoping the sweetness from the crust will balance it out. We will find out tomorrow!

  • Loved this recipe. I blended shredded coconut flakes in my vitamix before making crust as I am not a fan of the texture of the full shreds. Replaced honey in crust with 1 TB maple syrup, replaced honey in filling with 1 TB maple syrup, used semi-sweet baking chocolate. Divine! Thanks for sharing this wonderful recipe. It will certainly be made again in our house.

  • This looks so great! I have to make this this weekend! Do you think I could sub maple syrup for honey or would that throw off the texture?

  • Oh my gooey goodness. We made this on the weekend, doubling the recipe for the filling & it was AWESOME!!! I know what I’ll be having later in the month for my birthday :)

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