Best Coconut Macaroon Shortcake Recipes
COCONUT MACAROON SHORTCAKE
Surprise the whole table when you bring out this Coconut Macaroon Shortcake after dinner. Strawberry shortcake gets a makeover by adding coconut and almonds to the batter when you try this Coconut Macaroon Shortcake recipe.
Provided by My Food and Family
Categories Shortcake
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
- Remove shortcake from foil. Serve topped with COOL WHIP and strawberries.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
COCONUT MACAROON SHORTCAKE
Steps:
- HEAT oven to 325°F. MIX coconut, almonds, sugar, flour 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. BAKE 15 to 20 minutes or until lightly browned. Cool on wire rack. Remove from foil. Place on serving plate. SPREAD whipped topping evenly over macaroon. Top with strawberries. Cut into wedges to serve.
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