Holiday Macaroon Shortcake

• 1-1/3 cups (3 1/2 oz.) BAKER'S ANGEL FLAKE Coconut
• 1/3 cup sugar
• 3 Tbsp. matzo meal
• 1/8 tsp. salt
• 2 egg whites
• 1/2 tsp. almond extract
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 pint strawberries, sliced

1. Mix coconut, sugar, matzo meal and salt in large bowl.
2. Stir in egg whites and almond extract until well blended.
3. Trace 9-inch circle on well greased foil-lined cookie sheet.
4. Spread coconut mixture evenly in circle.
5. Bake at 325F for 15 to 20 minutes or until lightly browned.
6. Cool on wire rack.
7. Remove from foil.
8. Place on serving plate.
9. Spread whipped topping evenly over macaroon.
10. Top with strawberries.
11. Cut into wedges to serve.

s angel, sugar, matzo meal, salt, egg whites, almond extract, strawberries

Taken from www.kraftrecipes.com/recipes/holiday-macaroon-shortcake-52498.aspx (may not work)