Coconut Macaroon Pie

Marianne Froese
Buhler, Kansas

Coconut Macaroon Pie

1 ½ c. sugar
2 eggs
½ tsp. salt
½ c. soft butter or oleo
¼ c. flour
½ c. milk
1 ½ c. shredded coconut
9 inch unbaked pie shell

Beat sugar, eggs, and salt together until mixture is lemon colored.  Add butter and flour and blend well.  Add milk. Fold in 1 cup coconut.  Pour into unbaked pie shell. Top with the remaining coconut. Bake in slow oven (325 degrees), for one hour.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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