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If you like moist and chewy, coconut macaroons,
sweetened whipped cream and fresh, red ripe strawberries, you
are really going to love this pretty-as-a-picture layered dessert.
- Coconut Macaroons:
1 1/2 cups shredded coconut
1/3 cup granulated sugar
1 1/2 tablespoons unsalted butter, melted and cooled
1 large egg
- Chantilly Cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract or powder or seeds from 1/2 vanilla
- 3 cups (about 1 pound) fresh California
strawberries, stemmed and quartered
Sugar as needed
- To make Coconut Macaroons: Heat oven to
350°F (175°C). Grease 18 cupcake wells.
- With a rubber spatula or wooden spoon,
stir together coconut and sugar. Stir in butter and then eggs,
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 the well so it completely fills the
- Bake about 12 minutes or until golden
- Let macaroons cool in the pans. With a
small sharp knife or offset spatula, loosen macaroons from the
wells and remove them.
- To make Chantilly Cream: Whisk cream,
powdered sugar and vanilla until soft peaks form. The cream should
hold its shape but still be satiny in appearance.
- Gently toss prepared strawberries with
enough sugar to sweeten as desired.
- To Assemble Napoleons: Place 1 macaroon
on each of six dessert plates. Cover each macaroon with 1/4 cup
strawberries and 2 tablespoons Chantilly Cream. Repeat layering
with a second macaroon, 1/4 cup strawberries and 2 tablespoons
Chantilly Cream. Top with a third macaroon. Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy
of California Strawberry Commission. All rights reserved. Used
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