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.