Strawberry Cream Parfaits with Coconut Macaroons

4

"These parfaits are as irresistible as they are stunning."

Ingredients

{{adjustedServings}} servings 473 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 30.9 g
  • 47%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  2. When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  3. Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  4. To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

4
  1. 5 Ratings

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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 omit...

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 macaroon...

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.