Strawberry Cream Parfaits with Coconut Macaroons recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 114.9 mg
sugar: 37.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

These parfaits are as irresistible as they are stunning.

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