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Strawberry Cream Parfaits with Coconut Macaroons

By: USA WEEKEND columnist Pam Anderson  
"These parfaits are as irresistible as they are stunning."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 105 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 quart strawberries, hulled and sliced
  • 7 1/2 tablespoons sugar
  • 1 1/2 cups heavy whipping cream
  • 3/4 teaspoon finely grated orange zest
  • 8 ounces crumbled store-bought coconut macaroons

Directions

  1. Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  2. When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  3. Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  4. 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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 479 | Total Fat: 33g | Cholesterol: 82mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Gally 
This was a hit but two of my kids didn't like the coconut so next time I'm going to add either... MORE

 
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