Macaroon Ice Cream Pie
A light and airy coconut macaroon topping baked into a crisp crust, perfect for coconut lovers and ideal for summer gatherings with fresh strawberries and vanilla ice cream.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Beat egg whites until stiff peaks form.
- Add salt, vanilla, and sugar to the egg whites and blend well.
- Combine baking powder, graham cracker crumbs, chopped walnuts, and shredded coconut in a separate bowl.
- Fold the dry mixture into the egg white mixture until well combined.
- Pour the mixture into a 9-inch pie pan with high edges.
- Bake at 350°F (175°C) for 30 minutes.
- Serve the pie with strawberries, vanilla ice cream, and/or Grand Marnier if desired.
Nutrition & Diet Analysis (per serving)
456
kcal
23% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).