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Macadamia Nut and Coconut Tart
By Chef Emeril Lagasse


1 Pie Crust 10"
2 cups Macadamia Nuts
1 cup Dried Coconut Chips
4 Eggs
1/2 cup Sugar
1/2 cup Light Brown Sugar
1 cup Light Corn Syrup
1/2 teaspoon Pure Vanilla Extract
1/8 teaspoon Salt
4 tablespoons Butter melted
1 tablespoon Flour
8 scoops Vanilla Ice Cream


Preheat the oven to 375°F. Place the nuts on a baking sheet and roast until golden. Roast about 8-10 minutes. Remove from the oven and cool completely. Using a sharp knife, roughly chop the nuts

Sprinkle the nuts and coconut over the pie crust. In a mixing bowl, beat the eggs. Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour. Mix well. Pour the mixture over the nuts and coconut. Place in the oven on a sheet tray and bake for about 45-50 minutes, or until the filling sets. Remove from the oven and cool completely.

Serve each piece of pie with a scoop of ice cream.