COCONUT MACAROON SHORTCAKE

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COCONUT MACAROON SHORTCAKE image

Categories     Dairy     Dessert     Bake

Number Of Ingredients 9

1-1/3 cups (3-1/2 oz.) BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Slivered Almonds
1/3 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
1-1/2 cups thawed COOL WHIP Whipped Topping
1 pt. strawberries, sliced

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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