Tinas Mock Macaroon Pie Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
• Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
• Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.

Steps:

• Combine oatmeal, brown sugar and oil in a bowl. Stir to mix well. Cover and let stand at least 5 hours, or overnight.
• Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets - use non-stick if possible.
• Add the egg, salt and almond extract to oatmeal and stir well until blended.
• Drop by rounded teaspoonfuls about 1-1/2 inches apart on greased cookie sheets. Bake 7 or 8 minutes or until edges are browned and center is golden. Remove from cookie sheet and cool on racks.

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut., Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or a silicone mat.
• Combine the flour, coconut, pineapple, macadamia nuts, and salt in a large bowl. Stir in the sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of the dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.

Steps:

• Heat oven to 400°F. On floured surface and using floured rolling pin, roll each pie crust to 12-inch round. Cut 6 (4-inch) rounds from each crust. Firmly press rounds in bottoms and up sides of 12 ungreased regular-size muffin cups. In small bowl, beat egg white and cumin with whisk until frothy. Generously brush mixture over insides of each pastry-lined cup.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes. Add onion. Reduce heat to medium. Cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Stir in taco seasoning mix, salsa and water. Cook over medium heat 5 minutes, stirring occasionally, until slightly thickened. Spoon hot beef mixture evenly into muffin cups.
• Bake 30 to 35 minutes or until crust edges are golden brown. Sprinkle tops of pies with cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro. Serve with toppings of choice.

Steps:

• Beat egg whites while adding the sugar slowly until stiff. Add vanilla and coconut extract and beat an additional minute.
• Toss the baking powder and a pinch of salt with the cracker crumbs. Chop dates and add along with nuts to crumb mixture
• Fold in to egg whites and mound into a well greased pie pan. Bake 20-30 minutes at 350 degrees