Strawberry Macaroon Napoleans

• Coconut Macaroons:
• 1-1/2 cups shredded coconut
• 1/3 cup sugar
• 1-1/2 tbsp unsalted butter, melted and cooled
• 1 large egg
• Chantilly Cream:
• 1 cup heavy whippng cream
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 3 cups (about 1 lb/454g) fresh strawberries, stemmed and quartered
• Sugar

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.

coconut macaroons, coconut, sugar, unsalted butter, egg, chantilly cream, heavy whippng cream, sugar, vanilla, fresh strawberries, sugar

Taken from www.epicurious.com/recipes/member/views/strawberry-macaroon-napoleans-50094236 (may not work)