Cherry-Chocolate Macaroon Pie

Cherry-Chocolate Macaroon Pie


"This coconutty, chocolatey, cherry pie is sure to garner raves!"
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servings 555 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 79.5g
  • 26%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F.
  2. In bottom of chocolate pie crust, layer 1 3/4 cups coconut and 1/2 cup chocolate chips.
  3. Pour 1 cup sweetened condensed milk over chips and coconut; reserve remaining condensed milk. Bake 18 to 22 minutes until top is very lightly browned. Remove from oven; cool.
  4. Meanwhile, in small saucepan, stir together remaining sweetened condensed milk and 1/2 cup chocolate chips. Heat 2 to 3 minutes over medium-low heat until chips are melted and mixture is smooth.
  5. Pour melted chocolate over cooled coconut filling. Let sit 10 minutes.
  6. Spoon LUCKY LEAF Cherry Pie Filling over chocolate/coconut filling. Garnish with extra chocolate chips and coconut flakes if desired. Chill before serving.




Ugh! Too sweet! The macaroon layer didn't melt right, there were still chocolate chips that weren't melted and still crunchy.

This was edible, but nothing special. It was way too sweet in my opinion.