Coconut Macaroon Shortcake

Name: Coconut Macaroon Shortcake
Prep time: 10 min
Cook time: 50 min
Total time: 1 min
Ingredients: 1-1/3 cups BAKER'S ANGEL FLAKE 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

www.myfoodandfamily.com

Your recipes

Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 1 hours

Servings: 8

Author : My Food and Family

almond extract almonds bakers coconut

Ingredients

Remove All · Remove Spices · Remove Staples

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oven to 325°F.

Step 2

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.

Step 3

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.

Step 4

Bake 15 to 20 min. or until lightly browned. Cool completely.

Step 5

Remove shortcake from foil. Serve topped with COOL WHIP and strawberries.