Coconut Macaroon Shortcake

Ingredients

• 0.5 tsp almond extract 
• 2  egg whites 
• 1.3 cups baker's angel flake coconut 
• 2 Tbsp flour 
• 0.1 tsp salt 
• 0.5 cup planters slivered almonds chopped
• 2 cups strawberries sliced
• 0.3 cup sugar 
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Preheat oven to 325F.
2. Mix coconut, almonds, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork.
3. Add to coconut mixture; mix well.
4. Trace 9-inch circle on greased foil-covered baking sheet.
5. Spread coconut mixture evenly onto foil, staying within circle line on foil.
6. Bake 15 to 20 min. or until lightly browned. Cool.
7. Remove from foil.
8. Cut into 8 wedges. Top evenly with the whipped topping and strawberries just before serving.