This Cherry Almond Macaroon Pie recipe is filled with flavour. The pie crust is filled with cherry pie filling, then topped with almonds and coconut. It’s the perfect bite every time!
I had eyed this recipe awhile back. I stumbled upon it on a food site. So kudos and acknowledgement go to the Pillsbury site for their recipe for Almond Macaroon Cherry Pie.
This was the bake off winner in 1986 and the winner’s name is Rose LeMon. I just had to try this one. I only made one change to it. I added coconut extract to it.
If I make it again I’d be inclined to lose the almonds. Not sure my hubby would be on board with that though. He’s an almond lover.
I just loved it but think I would like it better with just coconut. But then I’m a coconut fiend, so there you go.
So try the original, or try it without almonds, or try it without coconut. Just try it. Trust me, you will not be disappointed.
More Great Dessert Recipes:
- Red Velvet Cream Cheese Cookie Stacks with Cream Cheese Frosting
- Coconut Cream Pie Dip
- Banana Coconut Sweet Bread
- The Best Brownies in the World
- No-Bake Cherry Cheesecake Bars
Tools Used for This Recipe:
- Pie Dish– I find it useful to have multiple kinds of pie dish. I’m obsessed with them. If you can only buy one I suggest a great quality one like Emile Henry. If you’re on a budget buy a Pyrex pie dish or a good non-stick pie dish. If you’re looking for some fun and fancy I highly recommend The Pioneer Woman’s Stoneware Pie Dish.
- Mixing Bowls– Having good quality mixing bowls is incredibly important if you bake often. 3, 4 or 5 piece sets are great because they stack inside one another so they save space. I use my mixing bowls for everything from mixing to storing fruit and serving popcorn.
- Measuring Cups– This is something else I have multiples of. I have glass measuring cups, angled measuring cups, plastic measuring cups and metal measuring cups.
Make sure you watch the recipe video for this Cherry Almond Macaroon Pie. Recipe video was added on November 13, 2017. Enjoy!
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- 1 package of Pillsbury pie crust you only need one of the two pieces.
- 1 cup coconut
- 1/2 cup sliced almonds
- 1/4 cup sugar
- 1/8 teaspoon salt if desired
- 1/4 cup milk
- 1 tablespoon butter melted
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 1 egg beaten
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Preheat the oven to 400 degrees F.
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Carefully roll out the pie crust, then place in a pie plate.
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In a large sized mixing bowl combine all the filling ingredients together. Mix thoroughly. Spoon the mixture into the pie crust.
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Place in the oven and bake for 20 minutes.
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In a medium sized mixing bowl combine all of the topping ingredients. Remove pie from oven at the 20 minute mark and spread the topping over it. Return to the oven and bake for another 20 to 30 minutes. The top should be golden brown when done.
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Serve with a big old cherry loving smile!
Recipe very slightly adapted from Pillsbury
Hope you love this. We sure did.
I am in love with any recipes that incorporate cherry with coconut. I’ve made cherry cake pops before which were amazing. I’ve also whipped up chocolate granola with dried cherries, almonds and coconut. I’ve also made coconut whipped cream and cherry parfaits. Love those way too much.
Any chance I get to put them together I jump at. This recipe was totally worth the leap of faith. Jump in and try it yourself.
Thanks for visiting today!
If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.
Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.
Toodles! xx
mamasgottabake says
Kim, I love the combination of cherries, coconut and almonds. All my favorite flavors in one pie!
Kim Bee says
So yummy. I think to make it perfect I'd get rid of the pie crust and do it on a brownie. hm…that might be this weekend's dessert now.lol
Eftychia says
This is delicious! Thanks for sharing!!
Kim Bee says
Thanks. I love me some dessert! lol
Torviewtoronto says
delicious looking pie looks wonderful
Kim Bee says
Thanks so much. I was just drooling over a bunch of your recipes. Your work is so quality, I feel so out of my league when I see blogs like yours. I bookmarked quite a few of your recipes. Does is say alot about me that the first recipe I want to try is the banana split one?? lol
Nami @ Just One Cookbook says
Hi Kim! Thanks for stopping by my blog. 🙂 Cherry pie! I just went cherry picking and anything cherry is very tempted. 🙂 Your pie looks delicious and I like the addition of coconut (my favorite!).
Kim Bee says
Thanks Nami. I loved it. I may do a different take on it on the weekend. Love cherries, I could just eat a pound a day. It's the perfect fruit.
Charissa says
Hey, thanks for the add on Food Buzz! Look forward to sharing recipes with you…love meeting other bloggers who love food just as much as me!
This looks really good (especially since I haven't had breaky yet!)
Kim Bee says
Thanks Charissa. This was one yummy dessert. Glad to have another foodie friend. Slowly figuring out how food buzz works. Been fun seeing everyone else's creativity.
Paula @ Cookware Cooking says
I saw the word macaroon and was hooked! Your site is so inspiring and well done. I really look forward to seeing more of your creativity!
Kim Bee says
Aw, that's really sweet of you Paula. I still feel so out of my element. Some of these bloggers are super skilled with photos and gourmet food. If you like macaroons scroll back to march and check out mike's macaroons. They are chocolate macaroon cookies that take under 10 minutes to make.
Erin says
Great looking pie! Love that you used a store bought crust! Glad I am not the only blogger out there who doesn't always make my own!
Kim Bee says
Thanks Erin. I am just not a pie crust pro yet. So every now and then I just buy it. The pillsbury one is quite good. I also buy phyllo dough. I do not have the patience to make that. Some of these blogs are intimidating. These folks are pros. I fear I don't measure up to some of them.lol
Amy @Very Culinary says
You had me at coconut. And cherries. And almonds. Oh, let’s be honest, you had me at PIE!!
Stephanie @ Back for Seconds says
Oh my goodness! Such a beautiful pie and I love the cherry/coconut combo!
Marjory @ Dinner-Mom says
A delicious combination! It may be an oldie, but it sure is a goodie! Nice pics!
Heather / girlichef says
Love, love, love the cherry almond combo – and macaroons are an awesome idea. I can’t remember if I’ve ever used coconut with cherries, but I’m totally wanting to try it now. Beautiful!
Erin says
What a great pie!! My mom would go absolutely nuts for this one! I am going to have to find a reason to make it for her next time she visits. She isn’t a big dessert person, but this combines everything she loves!
[email protected] Plaid & Paisley Kitchen says
yummy!!! I love Cherry and anything! Coconut looks amazing!
Susan says
Cherry and almonds are my favorite combination! Love this topping on that pie.
Nancy [email protected] says
Such a great flavor combination! Gorgeous photos!
Angela {Mind Over Batter} says
Love this!! I am a true coconut fiend, so I’d love to see this one with just coconut. Then I’d like to plant my face on it. Because. Coconut, yo.
Nikki @ NikSnacks says
I’m with you on the leaving out the almond part. I think the extract would be great enough when combined with the cherries. Damn, that sounds good.
Melissa from HungryFoodLove.com says
Macaroon pie?! How come I’ve never heard about it. Genius!
Simon (BBQ Bastard) says
I agree on hubby! More almonds less coconut 😉 That’s just personal taste haha but this looks awesome! Shared on social and pinned for later! Nice recipes deserve some attention.
Greetz,
Simon.
Debby says
Did you use sweetened coconut flakes?
Kim Beaulieu says
Hi Debby. Yes, use sweetened if you can find it. Basically, any coconut will do in this recipe. It’s one of those recipes where you can mix it up a bit and it will still turn out amazing. Let me know if you have any other questions. Have a great day.
Sue says
Hi, it looks yummy but just wondering: in the video the milk you pour looks more like evaporated milk… what kind are you using?Thanks!
Kim Beaulieu says
Hi Sue. I use 2% for this recipe. Hope that helps.
Sheila Cart says
I have tried to Pin this recipe and I get a message that something went wrong on “their” (your) end. Please fix it I& possible! The recipe looks really good!
Kim Beaulieu says
Hi Sheila. Not sure why it was acting up. Could have been the holiday traffic crashing things. Hope you were able to make this over the holidays.
Sheila Cart says
Thank you for getting back to me on my past comment of not being able to pin this recipe to Pinterest . I was able to do so today.
Kim Beaulieu says
Hi Sheila. I’m so happy you were able to pin. Never hesitate to reach out to me.
Donna Buckham says
I’m a professional pie baker and this one caught my eye. Now normally I make my own pie fillings, but a local store had the canned stuff for $.99, and you can’t beat that for certain desserts. Anyways, we were looking at the video and both commented that we would use 2 cans of filling. Was one truly enough or would the 2nd can make it even better?
Kim Beaulieu says
Hi Donna. Thanks so much for commenting. I used one can of pie filling for mine. In Canada the pie filling cans are 540 ml which is about 20 ounce. I think the U.S. cans are 21 ounces. I loved the ratio of pie crust/filling/topping in this one. I think if you used two cans the cherry would overwhelm the macaroon topping. That said, if you love cherry pie filling then you should give it a whirl. I think it would still be amazing with two cans. It’s all about personal taste so I’m all for adapting recipes to make them your own. Let me know how it turns out.
Donna Buckham says
You are right. 2 cans are a bit much, though not awful by any means. I think 1 1/2 cans would be perfect. My daughter’s boyfriend said it was the best pie he’s ever had. He gets to try lots of different pies from me….willing taste tester. I didn’t put the nuts in the topping because too many people either are allergic to nuts or don’t like them.
Kim Beaulieu says
Hi Donna. I’m so glad you all liked it. It’s a pretty incredible recipe. You should try it with blueberry filling next time. Really good!
You are so right. Nut allergies are definitely something to be careful with. So many people are allergic to them.
Let me know if you try it with a different filling. I think it would be amazing with peach filling too!
Donna Buckham says
I froze a bushel & a half of peaches from the farm stand I bake pies for during Aug & Sept. I think you are right, it would be amazing. I’m a diabetic (God has a wicked sense of humor) so I will need to find a guinea pig or two willing to be my taste testers. LOL!
Kim Beaulieu says
Hi Donna. I wish I lived near you because I would totally volunteer to taste test that for you. I don’t have fresh peaches but maybe I’ll try making this with frozen peaches this weekend and see how the kids like it.
Cathy says
I am not sure how you ended up with only 21 carbs per serving. When figuring it out based on my ingredients I got 42 per serving
Kim Beaulieu says
Hi Cathy. I don’t calculate it myself, it’s a plugin that calculates the info based on ingredients and serving sizes. I highly recommend anyone who has to follow a certain diet calculate it themselves, just in case. There is just too much room for error. I’m not a carb counter myself but I know some people really need that info so thanks for the heads up. I’ll run the numbers in the plugin again this weekend and see if it corrects itself.
Joanne says
I have made this pie three times and making it again today for Thanksgiving lunch tomorrow. It is delicious, delectable and divine!!! Everyone that has tasted it says how yummy it is. Thank you for giving me this recipe to delight my family and friends with. Happy Thanksgiving to you and yours.
Kim Beaulieu says
Hi Joanne. Sorry to see this so late. I took way too much time off over the holidays. Ha!
I an so happy you love this recipe. Stay tuned for some new versions of this winter and spring.
Happy New Year!