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Holiday Macaroon Shortcake
Holiday Macaroon Shortcake

Holiday Macaroon Shortcake

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
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8 servings
Original recipe yields 8 servings
1-1/3 cups (3 1/2 oz.) BAKER'S ANGEL FLAKE Coconut
1/3 cup sugar
3 Tbsp. matzo meal
1/8 tsp. salt
2 egg white s
1/2 tsp. almond extract
1-1/2 cups thawed COOL WHIP Whipped Topping
1 pint strawberries, sliced
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Let's Make It
1
Mix coconut, sugar, matzo meal and salt in large bowl. Stir in egg whites and almond extract until well blended. Trace 9-inch circle on well greased foil-lined cookie sheet. Spread coconut mixture evenly in circle.
2
Bake at 325°F for 15 to 20 minutes or until lightly browned. Cool on wire rack. Remove from foil. Place on serving plate.
3
Spread whipped topping evenly over macaroon. Top with strawberries. Cut into wedges to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8
* 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.
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