Coconut Macaroon Shortcake recipe

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 tablespoons 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

PREHEAT oven to 325 degrees 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.

TRACE 9-inch circle on greased foil-covered baking sheet. Spread coconut mixture evenly onto foil, staying within circle line on foil.

BAKE 15 to 20 minutes or until lightly browned. Cool. Remove from foil. Cut into 8 wedges. Top evenly with the whipped topping and strawberries just before serving.

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

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

Recipe and photograph provided courtesy of Kraft Foods.