You'll either be very interested or very disinterested in this recipe because people seem to feel strongly (one way or the other) about coconut. If you are a fan, this one's for you! I made it as one of the Christmas Day desserts served at my parents' house and all of the coconut-loving family members enjoyed this pie.
Coconut Macaroon Pie
1 sheet refrigerated pie crust
2 large eggs
1 can (14 oz.) sweetened condensed milk
1/4 cup butter, melted
1 tsp. almond extract
1/4 tsp. salt
1/4 cup flour
1 pkg. (14 oz.) flaked coconut
Preheat oven to 350 degrees. Unroll pie crust into pie pan. Refrigerate while preparing filling.
In a large bowl, beat eggs, sweetened condensed milk, melted butter, extract and salt until smooth. Stir in flour. Reserved 1/2 cup coconut and stir remaining into egg mixture. Pour into pan and sprinkle reserved 1/2 cup on top. Bake on a lower oven rack 40-45 minutes or until golden brown and filling is set. Cool on wire rack.