Macaroon Cherry Pie
There’s something magical about a cherry pie fresh out of the oven—the bubbling, ruby-red filling, the golden crust, and the irresistible aroma that fills the kitchen. But this Macaroon Cherry Pie takes that classic comfort to a whole new level. The addition of a sweet, coconutty macaroon topping transforms an already beloved dessert into something truly special.
The first time I made this pie, it was for a family gathering. I wanted something both familiar and exciting, a dessert that would capture the flavors of traditional cherry pie but with an unexpected twist. The moment I pulled it out of the oven, my family was hooked. The contrast between the tart cherries and the chewy, toasted coconut topping had everyone asking for seconds. Even my picky eater, who usually avoids anything with fruit, devoured his slice without hesitation.
This pie has since become a go-to for holidays, birthdays, and cozy weekend baking sessions. It’s simple enough for a casual treat but elegant enough to impress guests. And let’s not forget the nostalgia factor—cherry pie has that comforting, old-fashioned charm that never goes out of style. If you love desserts that strike the perfect balance between sweet, tart, crunchy, and creamy, this Macaroon Cherry Pie will quickly earn a spot in your recipe collection.
Questions I Often Get Asked About This Recipe
Can I use fresh cherries instead of canned?
Absolutely! If you have fresh cherries, just pit and halve them before cooking them down with a bit of sugar and cornstarch to achieve the right consistency.
What’s the best way to store leftovers?
Store any remaining pie in an airtight container in the refrigerator for up to three days. You can also freeze slices for longer storage.
Can I make this pie ahead of time?
Yes! You can bake the pie a day in advance and store it at room temperature. For the best texture, add the macaroon topping just before baking.
Is there a substitute for the coconut in the topping?
If you’re not a fan of coconut, you can swap it for chopped nuts like almonds or pecans for a crunchy alternative.
What You Need to Make Macaroon Cherry Pie
Ingredients:
1 prepared pie crust (store-bought or homemade)
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract
1 egg white
1/4 cup granulated sugar
1 cup shredded sweetened coconut
1/4 cup sliced almonds (optional, for extra crunch)
Equipment:
9-inch pie pan
Mixing bowl
Whisk or fork
Oven
How to Make Macaroon Cherry Pie
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and crimp the edges.
Fill the crust with the cherry pie filling and stir in the almond extract to enhance the flavor.
Prepare the macaroon topping by whisking the egg white until frothy. Stir in the sugar, shredded coconut, and sliced almonds (if using).
Spread the topping evenly over the cherry filling.
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
Cool before serving, allowing the filling to set properly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Making the Best Macaroon Cherry Pie
Use high-quality cherry pie filling for the best flavor, or make your own from scratch.
For a thicker filling, stir in a tablespoon of cornstarch before baking.
Toast the coconut slightly before adding it to the topping for an even deeper flavor.
Let the pie cool completely before slicing for cleaner cuts.
Reader Reviews
⭐⭐⭐⭐⭐ “This pie was a huge hit at our family dinner! The macaroon topping adds such a delightful texture.” – Sarah L.
⭐⭐⭐⭐⭐ “Easy to make and absolutely delicious. I’ll definitely be baking this again!” – Emily R.
⭐⭐⭐⭐ “Great flavor, but I wish I had added a bit more coconut to the topping.” – Jake M.
⭐⭐⭐⭐⭐ “Perfect balance of tart and sweet! Served with vanilla ice cream, and it was heavenly.” – Lisa T.
⭐⭐⭐⭐ “Next time, I might try fresh cherries instead of canned, but otherwise, fantastic recipe!” – Mark D.
Printable Recipe
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Macaroon Cherry Pie
This Macaroon Cherry Pie is a delightful twist on the classic cherry pie, featuring a rich cherry filling topped with a sweet, crunchy coconut macaroon topping. Perfect for holidays, family gatherings, or any time you crave a delicious homemade dessert.
Ingredients
- 1 prepared pie crust (store-bought or homemade)
- 1 can (21 ounces) cherry pie filling
- 1/2 teaspoon almond extract
- 1 egg white
- 1/4 cup granulated sugar
- 1 cup shredded sweetened coconut
- 1/4 cup sliced almonds (optional, for extra crunch)
- Equipment:
- 9-inch pie pan
- Mixing bowl
- Whisk or fork
- Oven
Instructions
- Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and crimp the edges.
- Fill the crust with the cherry pie filling and stir in the almond extract to enhance the flavor.
- Prepare the macaroon topping by whisking the egg white until frothy. Stir in the sugar, shredded coconut, and sliced almonds (if using).
- Spread the topping evenly over the cherry filling.
- Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- Cool before serving, allowing the filling to set properly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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