Desserts

Coconut Macaroon Shortcake

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

Tbsp. flour

1/8

tsp. salt

egg whites

1/2

tsp. almond extract

cup thawed COOL WHIP Whipped Topping

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.