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Desserts

Coconut Macaroon Shortcake

Coconut Macaroon Shortcake recipe
photo by:kraft
Strawberry shortcake gets a makeover by adding coconut and almonds to the batter and by baking one large shortcake that is cut into wedges to serve.
time
prep:
10 min
total:
1 hr
servings
total:
8 servings, 1 wedge each
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What You Need

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
1
pt.  (2 cups) strawberries, sliced

Make It

PREHEAT oven to 325°F. Mix coconut, almonds, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork. Add to coconut mixture; mix well.

TRACE 9-inch circle on greased foil-covered baking sheet. Spread coconut mixture evenly onto foil, staying within circle line on foil.

BAKE 15 to 20 min. or until lightly browned. Cool. Remove from foil. Cut into 8 wedges. Top evenly with the whipped topping and strawberries just before serving.

Kraft Kitchens Tips

Size-Wise
Shortcake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this luscious dessert.
Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
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