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Raspberry coconut macaroon pie.

Raspberry Coconut Macaroon Pie

  • Author: Kelli Avila
  • Prep Time: 00:30
  • Cook Time: 00:55
  • Total Time: 1 hour 25 minutes
  • Yield: 8-12 servings
  • Category: Fruit Pie
  • Method: Oven
  • Cuisine: Sweet


A pie that combines the magic of raspberry and coconut together! This Raspberry Coconut Macaroon Pie starts with a flaky pie crust that encases fresh or frozen raspberries with coconut and then baked off with a streusel that is reminiscent of a coconut macaroon. You can use frozen or fresh raspberries here! Don’t skip the almond extract though, it’s essential for the flavor!


  • 19” single pie dough
  • 5 cups (20 ounces or 570 grams) frozen or fresh raspberries 
  • ⅔ cups (135 grams) granulated sugar 
  •  3 tablespoons (21 grams) cornstarch 
  • ¼ teaspoon salt
  • 1 cup unsweetened shredded coconut
  • ½ teaspoon almond extract

For Topping:

  • 4 tablespoons (56 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup (90 grams) all-purpose flour
  • 1 cup unsweetened shredded coconut
  • Pinch salt
  • ¼ teaspoon almond extract


  1. Pre-heat oven to 425ºF and place oven rack on the second to lowest level.
  2. Roll out pie dough to a 11″ circle. Fit pastry in a 9” pie plate, tucking in and crimping the edges as desired. Set in the refrigerator to chill while making the filling.
  3. In a large bowl add raspberries, sugar, cornstarch, salt, coconut and almond extract and toss to coat. Set aside.
  4. Make the streusel: Melt butter in a medium pot, turn off the heat. To the pot add sugar, flour, coconut, salt and almond extract and mix until fully combined.
  5. Place the raspberry filling inside of the pie crust. Sprinkle the macaroon streusel evenly over the top of the filling. 
  6. If desired, put an egg wash on the edges of the pie dough.
  7. Bake in the preheated oven for 10 minutes.
  8. Lower the oven to 400ºF and remove pie and cover loosely with foil. Place back in the oven and continue to bake for 40 minutes or until the center of filling is puffy. 
  9. Let cool at least 2 hours before serving, or until the pie is just barely warm.


  1. This recipe was developed for the use of unsweetened shredded coconut. I tried both the finely shredded and the bigger flakes. Both work well. Alternatively, you can also use sweetened shredded coconut if desired.
  2. The pie can be made one day ahead, and lightly covered and left at room temperature. If keeping the pie longer than one day, cover and refrigerate. When ready to serve reheat at 300ºF until the chill has been taken off the pie and the crust is crisp again.

Keywords: raspberry pie, raspberry coconut pit