Strawberry Cream Parfaits With Coconut Macaroons Recipes

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STRAWBERRY CREAM PARFAITS WITH COCONUT MACAROONS



Strawberry Cream Parfaits with Coconut Macaroons image

These parfaits are as irresistible as they are stunning.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Yield 6

Number Of Ingredients 5

1 quart strawberries, hulled and sliced
7 ½ tablespoons sugar
1 ½ cups heavy whipping cream
¾ teaspoon finely grated orange zest
8 ounces crumbled store-bought coconut macaroons

Steps:

  • Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  • When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  • Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  • 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.

Nutrition Facts : Calories 472.9 calories, Carbohydrate 48.4 g, Cholesterol 81.5 mg, Fat 30.9 g, Fiber 4 g, Protein 3.1 g, SaturatedFat 21.3 g, Sodium 114.9 mg, Sugar 37.8 g

STRAWBERRY CREAM PARFAITS



Strawberry Cream Parfaits image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 4

One 1-pound bag frozen unsweetened strawberries, thawed
2 tablespoons sour cream
1 scant cup chilled heavy whipping cream
Eight 2-inch vanilla meringue cookies, coarsely broken (about 2 cups), plus 2 more, halved

Steps:

  • In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
  • Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
  • Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

COCONUT CREAM MACAROONS



Coconut Cream Macaroons image

Enjoy this drop cookie recipe made using Gold Medal® all-purpose flour - perfect for a dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 42

Number Of Ingredients 10

3 packages (7 oz each) flaked coconut (7 2/3 cups)
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)
2/3 cup canned cream of coconut (not coconut milk)
1 tablespoon vanilla
1/4 teaspoon almond extract
1 egg
1 cup semisweet chocolate chips (6 oz), if desired
1 tablespoon vegetable oil, if desired

Steps:

  • Heat oven to 350°F. Line cookie sheets with foil or cooking parchment paper. On 1 lined cookie sheet, sprinkle 1 cup of the coconut over foil paper. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve foil for baking cookies.
  • In large bowl, mix toasted coconut, remaining coconut, the flour and salt. In medium bowl, beat milk, cream of coconut, vanilla, almond extract and egg until well mixed. Pour milk mixture over coconut mixture; stir until well mixed.
  • On cookie sheets lined with foil, drop mixture by heaping tablespoonfuls about 2 inches apart.
  • Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide foil with cookies from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 85 mg

STRAWBERRY PARFAITS



Strawberry Parfaits image

In Uniontown, Pennsylvania, Margaret McCoy whips up this family-pleaser in no time. "It forms two layers-a creamier bottom and foamier top-that make it took fancy" she reports. "But it takes just minutes to blend together."

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 8 servings.

Number Of Ingredients 3

1 quart vanilla ice cream
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water

Steps:

  • Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.

Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.

STRAWBERRY AND MACAROON PARFAITS



Strawberry and Macaroon Parfaits image

This pretty dessert calls for purchased macaroons; that's why it's so easy to prepare.

Provided by Lisa Caiazzo

Yield Serves 4

Number Of Ingredients 5

2 cups sliced hulled strawberries (about 12 ounces)
1 10-ounce package frozen strawberries in syrup, thawed
1 1/2 cups coarsely crushed Italian-style almond macaroons or crushed almond biscotti
1 pint vanilla frozen yogurt
4 additional strawberries (optional)

Steps:

  • Mix sliced strawberries and strawberries in syrup in medium bowl. Divide half of strawberry mixture among four 10- to 12-ounce goblets or wineglasses. Top with half of macaroons and small scoops of frozen yogurt. Repeat layering. Top each with 1 fresh strawberry, if desired.

STRAWBERRY CREAM PARFAITS WITH COCONUT MACAROONS



Strawberry Cream Parfaits with Coconut Macaroons image

These parfaits are as irresistible as they are stunning.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Strawberry Desserts

Yield 6

Number Of Ingredients 5

1 quart strawberries, hulled and sliced
7 ½ tablespoons sugar
1 ½ cups heavy whipping cream
¾ teaspoon finely grated orange zest
8 ounces crumbled store-bought coconut macaroons

Steps:

  • Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  • When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  • Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  • 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.

Nutrition Facts : Calories 472.9 calories, Carbohydrate 48.4 g, Cholesterol 81.5 mg, Fat 30.9 g, Fiber 4 g, Protein 3.1 g, SaturatedFat 21.3 g, Sodium 114.9 mg, Sugar 37.8 g

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