This recipe is originally from The Saddlebag Lake Resort Cookbook from 1956. It's in Yosemite National Park. I love vintage recipes like this. This is a very simple pie.
Coconut Macaroon Pie:
2 Eggs, beaten
1/2 C Water
1 1/2 C Granulated Sugar
1/4 C Flour
1/4 tsp Salt
1 stick (8TBS) Butter, melted
1 1/3 C Sweetened Flaked Coconut + additional for garnish.
1 unbaked 9" Pie Crust
Preheat the oven to 325 degrees.
In a large mixing bowl:
Fold in the Coconut by hand.
Pour filling into the crust and sprinkle with additional Coconut Flakes which will brown as the Pie bakes.
Bake for 45 - 55 minutes. It should be golden brown. Rotate the pie half way through baking time.
Check it to make sure it doesn't brown too quickly. You can always make a foil tent to stop the browning and finish the baking time.
Remove the pan to a rack and cool completely before serving.
It's even better if it's refrigerated for 3 hours.
Peace in the Kitchen!