Coconut Macaroon Shortcake

 

Prep Time: 10 min

Total Time: 1 hour

Makes: 8 servings, 1 wedge each

 

• 1-1/3 cups BAKER'S ANGEL FLAKE Coconut
• 1/2 cup chopped PLANTERS 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
• 1 pt. (2 cups) strawberries, sliced

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

 

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