Comida Kraft
Recipe Box

Coconut Macaroon Shortcake

Prep Time
Total Time

8 servings, 1 wedge each

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.

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What You Need

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Make It

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  • 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.


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.


  • 8 servings, 1 wedge each

Nutritional Information

Serving Size 8 servings, 1 wedge each
Calories 210
Total fat 12g
Saturated fat 8g
Cholesterol 0mg
Sodium 110mg
Carbohydrate 24g
Dietary fiber 3g
Sugars 18g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 40 %DV
Calcium 2 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

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