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
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!
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!
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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