Muslim Villa

Category 12 => Desserts and sweets. => Topic started by: Heba E. Husseyn on September 12, 2011, 11:53:22 pm



Title: Coconut macaroon pie
Post by: Heba E. Husseyn on September 12, 2011, 11:53:22 pm
 BismEm


Ok folks .. here's one of Heba's culinaria :)  Cooking from the heart!  :) :)

Warning !!  This can be addictively delicious if made well.  Ideal for a family dessert or simply an indulgent treat with a cup of evening tea / coffee. 

I already tried it two days ago.  It can comfortably be put in the category of a 'success,' not a 'disaster'  ;D ;D

Now let's get going. 

(http://i.imgur.com/OSaVLyt.jpg)

Ingredients

3 eggs beaten
1 and a half cups of sugar
Half cup unsalted margarine, melted (I'm purposely avoiding butter for a so-called healthier option) :)
Milk or half & half, cup or little more
cup plain white flour
1 and 1/3 cups coconut flakes
1 teaspoon vanilla
Pinch of salt
1 unbaked pie crust shell


Preparation:

You can either buy the pie shell from the store or better still, make it at home.  It's really very simple.  All you need is plain flour (or preferably pastry flour), pinch of salt, pinch of sugar and corn oil.  Mix all dry ingredients.  Use as much oil as necessary with 2 dessert spoons of water to make a soft dough.  Spread it on a round aluminium pie dish and keep aside for the filling prepared as follows:

Combine eggs, vanilla, sugar, butter or margarine, flour, pinch of salt and milk.  Mix well.  Then stir in coconut flakes, leaving a little aside for sprinkling.  Mix well.  Pour into the pie shell.  Sprinkle the remaining coconut flakes on top.  Bake at 350 degrees for a minimum of 40 minutes or maximum 1 hour until a knife inserted comes out clean. 

Cool completely before slicing.   When cool, you can decorate the top with chocolate chips or chocolate flakes.  Remember, chocolate and coconut is a great combination.

P.S.  In certain recipes, milk is replaced with lemon juice (2 to 4 teaspoons).  It's upto you whichever you prefer.  I personally prefer using milk.


Title: Re: Coconut macaroon pie
Post by: Zeynab on September 14, 2011, 01:07:59 am
Fab!  did u really try this out .. and it was a success?   :D


Title: Re: Coconut macaroon pie
Post by: Heba E. Husseyn on September 14, 2011, 01:11:02 am
Yeah sis, I promise I actually made it and it was a success .. no disasters experienced with this one  ;D


Title: Re: Coconut macaroon pie
Post by: Ruhi_Rose on September 25, 2011, 09:20:19 am
MashAllah and mubarak again  :D  I adore macaroon pies and pastries.  So, now a question about this  :)   Will it be ok to use brown sugar instead of white.  I'll tell u why I'm asking.  Close to our home there's a bakery.  It makes such delicious macaroon pastries .. addictive !!   I had been wishing if I only knew how to make that at home cause these bakery ones are pretty costly, almost $2 for a single little pastry.  The pastries are the size of tiny mini pies with a thin crust and filling .. similar to your recipe except that this is a pie.  The filling of those pastries are quite dark, somewhat like the inside of blondies.  And since blondies contains brown sugar, so I thought maybe they use brown sugar for macaroon at that bakery too.  But those folks will never share their recipe for fear for losing their business  ;D   I really want to try out your recipe but only replace white sugar with brown. 


Title: Re: Coconut macaroon pie
Post by: Heba E. Husseyn on September 25, 2011, 09:25:16 am
hummm, good idea.  I should think there's no reason why u couldn't use brown sugar.  Or, you could also mix both .... 1 cup brown sugar and half cup white .. if you don't want the filling to look too dark.  But otherwise I really don't think it should make a difference except that it might taste better  :D  Brown sugar products are generally nicer and more subtly sweet. 


Title: Re: Coconut macaroon pie
Post by: Ruhi_Rose on September 25, 2011, 09:26:22 am
Right ,, and do u think the baking time would change?


Title: Re: Coconut macaroon pie
Post by: Heba E. Husseyn on September 25, 2011, 09:32:18 am
I wouldn't know that for sure but I doubt it.  Why would the baking time be any different?  Baking time might vary from oven to oven rather than the use of brown sugar.  I would suggest that bake it for a minimum of 40 minutes and check after 20 or 25 minutes.   Even if you're using white sugar, after it's baked, like blondies, this too takes long to cool before you can slice and start eating.  Probably, if it's made with brown sugar, the cooling & slicing time might be a bit longer.  But I can't think of any other difference.


Title: Re: Coconut macaroon pie
Post by: Ruhi_Rose on September 25, 2011, 09:39:19 am
Okay ,, many thanks sis.  InshAllah, I'll work on this and give u guys a feedback  :)  Pray for success  ;D


Title: Re: Coconut macaroon pie
Post by: Heba E. Husseyn on September 25, 2011, 09:41:24 am
yeah, InshAllah, I'll pray  :)  but don't worry.  If a culinary dummy like me could succeed making this one, you'll do great sis  :D


Title: Re: Coconut macaroon pie
Post by: Ruhi_Rose on September 25, 2011, 09:42:06 am
 teethsmile


Title: Re: Coconut macaroon pie
Post by: N. Truth Seeker on September 25, 2011, 08:56:31 pm
"heba's culinaria" ?  r u running a cooking school sister? 


Title: Re: Coconut macaroon pie
Post by: Heba E. Husseyn on September 25, 2011, 09:01:15 pm
"heba's culinaria" ?  r u running a cooking school sister? 

 Laaaugh

brother, do i sound professional enough to be a cooking teacher?  I'm always asking sisters rose and zeynab to try out a recipe first and if they succeed then only I can muster the guts to experiment it.  That approach doesn't sound confident enough to run a cooking school or does it ? ;D :D ;D


Title: Re: Coconut macaroon pie
Post by: N. Truth Seeker on September 25, 2011, 09:02:56 pm
 ;D :D ;D