Strawberry Macaroon Napoleans

Light, high and airy with a luscious Chantilly cream filling, these Strawberry Macaroon Napoleons will please all coconut lovers.

Yield: 6 servings

Ingredients

Coconut Macaroons

• 1 1/2 cups shredded coconut
• 1/3 cup granulated sugar
• 1 1/2 tablespoons unsalted butter, melted and cooled
• 1 large egg

Chantilly Cream

• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract or powder or seeds from 1/2 vanilla bean
• 3 cups (about 1 pound) fresh California strawberries, stemmed and quartered
• Granulated sugar

Instructions

Coconut Macaroons

1. Heat oven to 350 degrees F. Grease 18 cupcake wells.
2. With a rubber spatula or wooden spoon, stir together coconut and sugar.
3. Stir in butter and then eggs, mixing until combined.
4. Place 2 teaspoons of coconut mixture into each cupcake well. Using the back of a spoon dipped in water, press coconut mixture into the well so it completely fills the bottom.
5. Bake about 12 minutes or until golden brown.
6. Let macaroons cool in the pans.
7. With a small sharp knife or offset spatula, loosen macaroons from the wells and remove them.

Chantilly Cream

1. Whisk cream, sugar and vanilla extract until soft peaks form. The cream should hold its shape but still be satiny in appearance, not grainy.
2. Gently toss strawberries with enough sugar to sweeten.
3. Place 1 macaroon on each of six dessert plates. Cover each macaroon with 1/4 cup strawberries and 2 tablespoons Chantilly Cream.
4. Repeat layering with a second macaroon, 1/4 cup strawberries and 2 tablespoons Chantilly Cream.
5. Top with a third macaroon.
6. Serve immediately.

Notes

Per serving: 575 calories; 19g fat; 102mg cholesterol; 714mg sodium; 71g carbohydrate; 9g fiber; 32g protein

Attribution

Recipe and photo used with permission from: California Strawberry Commission