This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Coffee-Macaroon Pie

Use 1/4 teaspoon salt; 3 eggs, separated; 1 1/2 cups sugar; 1/4 cup left-over coffee; 1 1/2 cups shredded coconut, cut; 2 tablespoons butter or margarine, melted; 1 teaspoon lemon juice; 1/4 teaspoon almond extract, and 1 unbaked 9-inch pie shell.

Add salt to egg yolks and beat until thick and lemon-colored. Add sugar, 1/2 cup at a time, beating well after each addition. Add coffee, butter, lemon juice and almond extract. Blend well. Fold in coconut and stiffly beaten egg whites. Turn into pie shell. Bake in moderate oven, 375 degrees, 50 minutes or until inserted knife comes out clean. Cool before serving.