COCONUT MACAROON SHORTCAKE

Coconut Macaroon Shortcake image

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

Time 1h

Yield 8 servings

Number Of Ingredients 9

Ingredients

1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped slivered almonds
1/3 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
1 cup thawed COOL WHIP Whipped Topping
2 cups strawberries, sliced

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