Coconut Macaroon Shortcake

1. 1

   Preheat oven to 325F.

2. 2

   Mix coconut, almonds, sugar, flour and salt in large bowl.

3. 3

   Beat egg whites and almond extract lightly with fork.

4. 4

   Add to coconut mixture; mix well.

5. 5

   Trace 9-inch circle on greased foil-covered baking sheet.

6. 6

   Spread coconut mixture evenly onto foil, staying within circle line on foil.

7. 7

   Bake 15 to 20 min.

8. 8

   or until lightly browned.

9. 9

   Cool.

10. 10

    Remove from foil.

11. 11

    Cut into 8 wedges.

12. 12

    Top evenly with the whipped topping and strawberries just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.