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Cherry-Chocolate Macaroon Pie

Rated as 3.33 out of 5 Stars

"This coconutty, chocolatey, cherry pie is sure to garner raves!"
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servings 555
Original recipe yields 8 servings (1 9 inch pie)


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  1. Preheat oven to 350 degrees F.
  2. In bottom of chocolate pie crust, layer 1 3/4 cups coconut and 1/2 cup chocolate chips.
  3. Pour 1 cup sweetened condensed milk over chips and coconut; reserve remaining condensed milk. Bake 18 to 22 minutes until top is very lightly browned. Remove from oven; cool.
  4. Meanwhile, in small saucepan, stir together remaining sweetened condensed milk and 1/2 cup chocolate chips. Heat 2 to 3 minutes over medium-low heat until chips are melted and mixture is smooth.
  5. Pour melted chocolate over cooled coconut filling. Let sit 10 minutes.
  6. Spoon LUCKY LEAF Cherry Pie Filling over chocolate/coconut filling. Garnish with extra chocolate chips and coconut flakes if desired. Chill before serving.

Nutrition Facts

Per Serving: 555 calories; 25.5 79.5 6.9 17 290 Full nutrition

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Read all reviews 3
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Ugh! Too sweet! The macaroon layer didn't melt right, there were still chocolate chips that weren't melted and still crunchy.

This was edible, but nothing special. It was way too sweet in my opinion.