Coconut Macaroon Meringue Pie

Description

A tropical twist on the classic meringue pie, featuring shredded coconut and toasted almonds. This unique dessert combines the crunch of macaroons with the lightness of a meringue topping.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut into small pieces

For the Filling:

• 3 large egg whites
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped toasted almonds
• 1 teaspoon vanilla extract

For the Meringue Topping:

• 3 large egg whites
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened

Instructions

1. Preheat oven to 350°F (180°C).
2. Prepare the Crust: In a medium bowl, whisk together flour, sugar, and salt. Add cold butter; use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Press mixture evenly onto bottom of a 9-inch tart pan with removable bottom.
3. Bake crust for 18-20 minutes or until lightly browned. Allow to cool completely.
4. Prepare the Filling: In a large bowl, beat egg whites and granulated sugar until stiff peaks form. Stir in coconut, almonds, and vanilla extract.
5. Pour filling into cooled tart shell.
6. Prepare Meringue Topping: Beat egg whites and granulated sugar until stiff peaks form. Add softened butter; mix until smooth.
7. Spread meringue topping evenly over filling.
8. Bake for 15-18 minutes or until golden brown.
9. Allow to cool completely before serving.

Variations

• Substitute chopped pecans or hazelnuts for almonds.
• Omit coconut and add dried pineapple or mango for added flavor.
• Add a sprinkle of sea salt on top of meringue topping before baking.

Note: This recipe is generated randomly, so it might not be perfect.