Saddlebag Lake Resort's coconut macaroon pie

Time 1 hour
Yields Serves 8
Saddlebag Lake Resort’s coconut macaroon pie
(Anne Cusack / Los Angeles Times)

Heat the oven to 325 degrees.


In a large bowl, whisk together the eggs, water, sugar, flour, salt and butter. Fold in the coconut. Pour the filling into the unbaked pie shell, and top with a little extra coconut if desired to brown as the pie bakes.


Place the pie in the oven and bake until lightly golden and the custard is set (it will jiggle only slightly when tapped), 45 to 55 minutes, rotating halfway through baking. If the pie colors too quickly before it is set, loosely tent with foil.


Remove and cool before serving.

Adapted from Saddlebag Lake Resort, which adapted it from the “Farm Journal’s Complete Pie Cookbook.”

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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