Recipe by USA WEEKEND columnist Pam Anderson
"These parfaits are as irresistible as they are stunning."
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strawberries, hulled and sliced
7 1/2 tablespoons
1 1/2 cups
heavy whipping cream
finely grated orange zest
crumbled store-bought coconut macaroons
Fantastic! A delicious, pretty, and simple way to impress guests. I will be keeping this recipe and passing it along. I made the Coconut Macaroons III recipe instead of buying...amazing macaroons. They are way tastier and easier than going to the store!
This is an easy and delicious twist on strawberry shortcake in elegant form. The orange peel, which we used, gives a subtle burst of summery "creamsicle" alongside the berries, but could be omitted. Also, for the sake of simplicity we layered everything in a trifle bowl. Parfaits are nicer if you have them. This would be lovely garnished with a bit of reserved whipped cream and a mint sprig or sprinkle of orange zest!
I add a dash of balsamic vinegar to the straberries, it adds a subtle but much enhancing taste and helps to draw out the flavors.
This was a hit but two of my kids didn't like the coconut so next time I'm going to add either ginger snaps, oreo cookie or even chocolate chips. White chocolate and/or chopped nuts would work great, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cream Parfaits with Coconut Macaroons
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 278
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