Coconut Macaroon Shortcake

Coconut Macaroon Shortcake is the perfect choice for a special occasion.

Yield: 8 servings, 1 wedge each

Ingredients

• 1 1/3 cups Baker's Angel Flake Coconut
• 1/2 cup chopped Planters Slivered Almonds
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 egg whites
• 1/2 teaspoon almond extract
• 1 cup thawed Cool Whip Whipped Topping*
• 1 pint (2 cups) strawberries, sliced

Instructions

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.

Notes

* Once thawed, refrigerate Cool Whip Whipped Topping for up to 2 weeks or re-freeze.

Recipe and photo used with permission from: Kraft Heinz Company