Strawberry Cream Parfaits With Coconut Macaroons
The biscuit shell wears a contemporary design and is crunchier and.
Recipe Summary Strawberry Cream Parfaits With Coconut Macaroons
These parfaits are as irresistible as they are stunning.Ingredients | Britannia Strawberry Cream Biscuits1 quart strawberries, hulled and sliced7 ½ tablespoons sugar1 ½ cups heavy whipping cream¾ teaspoon finely grated orange zest8 ounces crumbled store-bought coconut macaroonsDirectionsMix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | Britannia Strawberry Cream BiscuitsServings: 6 Yield: 6 servings
TAG : Strawberry Cream Parfaits With Coconut MacaroonsDesserts, Fruit Dessert Recipes, Strawberry Dessert Recipes,
