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Hawaiian Chocolate Macadamia Nut Tart

Rated as 4.2 out of 5 Stars

"The niu (coconut) really adds to this easy, modern, Hawaiian desert. This is frequently served in lieu of pecan pie during the holidays. It can be served warm with vanilla ice cream or cold with whipping cream, and can be made a day in advance of your Hawaiian feast!"
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1 h 8 m servings 707
Original recipe yields 10 servings (1 large tart)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
  3. Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
  4. In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
  5. Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

Nutrition Facts

Per Serving: 707 calories; 42.9 82.3 7.2 56 273 Full nutrition

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Read all reviews 4
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Excellent!! I made it for a dinner party - it was elegant and rich and so easy to make!

Excellent after a light dinner, lunch or as a bedtime snack.

After a trip to Hawaii, I was yearning for more Macadamia nuts, so made this for a Christmas get together. My husband thought it was too chocolate-y, but I thought it was delicious and had two r...

I made this for Thanksgiving. Upon advice of other reviewers I only used 1 cup chocolate chips and that was more than enough. Also, the sugar could be reduced to 3/4 of a cup or less. Similar...