A recipe that appears to have evolved slowly.
While 1930s recipes sometimes mention crumbling coconut macaroons and adding them to cream pies, the earliest reference to a proper coconut macaroon pie came from someone’s overseas experiences. An article in the August 31, 1947 edition of The Miami News mentions having coconut macaroon pie at a resort in Cuba. After that, mentions start to proliferate in the 1950s and early 1960s.
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A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio. |
Coconut Macaroon Pie
1-1/2 cup sugar
2 eggs
1/2 tsp. salt
1/2 cup soft butter or margarine
1/4 cup flour
1/2 cup milk
1-1/2 cup shredded coconut
9″ unbaked pie shell
Beat sugar, eggs and salt until mixture is lemon colored. Add butter and flour, blend well. Add milk, fold in 1 cup coconut. Pour into pie shell and top with remaining coconut. Bake at 325 degrees about 60 minutes.