Strawberry shortcake gets a makeover with this Coconut Macaroon Shortcake recipe. Swap coconut macaroons for traditional biscuits to make the base for this lighter textured shortcake flavoured with flaked coconut and chopped almonds. Topped with Cool Whip and sliced strawberries, this summery dessert will definitely impress!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/3 cups sweetened flaked coconut
1/2 cup chopped 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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How do I 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.
Cut shortcake into 8 wedges; remove from foil. Serve topped with Cool Whip and strawberries.
Kraft Kitchen Tips!
Once thawed, refrigerate Cool Whip Whipped Topping for up to 2 weeks or re-freeze.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 5 g
Cholesterol 0 mg
Sodium 85 mg
Carbohydrate 23 g
Fibre 3 g
Sugars 16 g
Protein 3 g
8 servings, 1 topped shortcake wedge each
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.