Coconut Macaroon Shortcake

Coconut Macaroon Shortcake
Coconut Macaroon Shortcake might be just the dessert you are searching for. Watching your figure? This dairy free recipe has 185 calories, 4g of protein, and 12g of fat per serving. This recipe serves 8. Only A mixture of almond extract, planters slivered almonds, baker's angel flake coconut, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Preheat oven to 325F.
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OvenOven
2
Mix coconut, almonds, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork.
Ingredients you will need
Almond ExtractAlmond Extract
Egg WhitesEgg Whites
AlmondsAlmonds
CoconutCoconut
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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BowlBowl
3
Add to coconut mixture; mix well.
Ingredients you will need
CoconutCoconut
4
Trace 9-inch circle on greased foil-covered baking sheet.
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
5
Spread coconut mixture evenly onto foil, staying within circle line on foil.
Ingredients you will need
CoconutCoconut
SpreadSpread
Equipment you will use
Aluminum FoilAluminum Foil
6
Bake 15 to 20 min. or until lightly browned. Cool.
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OvenOven
7
Remove from foil.
Equipment you will use
Aluminum FoilAluminum Foil
8
Cut into 8 wedges. Top evenly with the whipped topping and strawberries just before serving.
Ingredients you will need
Whipped ToppingWhipped Topping
StrawberriesStrawberries
DifficultyHard
Ready In1 h
Servings8
Health Score4
Dish TypesSide Dish
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