Surprise the whole table when you bring out this Coconut Macaroon Shortcake after dinner. Strawberry shortcake gets a makeover by adding coconut and almonds to the batter when you try this Coconut Macaroon Shortcake recipe.
What You Need
Original recipe yields 8 servings
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Slivered Almonds
1/3 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
1 cup thawed COOL WHIP Whipped Topping
2 cups strawberries, sliced
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Let's Make It
Heat oven to 325°F.
Combine coconut, nuts, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork until blended. Add to coconut mixture; mix well.
Trace 9-inch circle on foil-covered baking sheet sprayed with cooking spray. Spread coconut mixture evenly onto foil, staying within circle line on foil.
Bake 15 to 20 min. or until lightly browned. Cool completely.
Remove shortcake from foil. Serve topped with COOL WHIP and strawberries.
Shortcake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this luscious dessert.
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.