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Coconut Macaroon Shortcake

Coconut Macaroon Shortcake



  1. Heat oven to 325 degrees F.
  2. Mix coconut, almonds, sugar, flour and salt in large bowl.
  3. Beat egg whites and almond extract lightly with fork. Add to coconut mixture; mix well.
  4. Trace 9-inch circle on greased foil-covered baking sheet.
  5. Spread coconut mixture evenly onto foil, staying within circle line on foil.
  6. Bake for 15 to 20 minutes or until lightly browned. Cool.
  7. Remove from foil. Cut into 8 wedges.
  8. Top evenly with the whipped topping and strawberries just before serving.

Makes: 8 servings, 1 wedge each

Shortcake is the perfect choice for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this luscious dessert.

Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.

Recipe and photo credit: Kraft Foods -


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