Strawberry Macaroon Napoleans – a delicious recipe with Coconut Macaroons, coconut, sugar, unsalted butter, egg, Chantilly Cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make Coconut Macaroons, heat oven to 350F. Grease 18 cupcake wells. With a rubber spatula or wooden spoon, stir together coconut and sugar. Stir in butter and then egg, mixing until combined. Place 2 teaspoons of coconut mixture into each cupcake well. Using the back of a spoon dipped in water, press coconut mixture into tte well so it completely fills the bottom. Bake about 12 minutes or until golden brown. Let macaroons cool in the pans. With a small sharp knife or offset spatula, loosen macaroons from the wells and remove them.
2
To make Chanitlly Cream, whisk cream, sugar and vanilla until soft peaks form. The cream should hold its shape but still be satiny in appearance, not grainy.
3
Gently toss strawberries with enough sugar to sweeten. Place one macaroon on each of six dessert plates. Cover each macaroon with 1/4 cup strawberries and 2 tablespoons of Chantilly Cream. Repeat layering with a second macaroon, 1/4 cup strawberries and 2 tbsp of Chantilly Cream. Top with a third macaroon. Serve immediately.
552
kcal
Calories
44
g
Fat
36
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Coconut Macaroons:, 1-1/2 cups shredded coconut, 1/3 cup sugar, 1-1/2 tbsp unsalted butter, melted and cooled, and more.
Yes, Strawberry Macaroon Napoleans falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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