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Strawberry Cream Parfaits with Coconut Macaroons


"These parfaits are as irresistible as they are stunning."
Original recipe yield: 6 servings.
Servings:
6

INGREDIENTS:

  • 1 quart strawberries, hulled and sliced
  • 7 1/2 tablespoons sugar
  • 1 1/2 cups heavy whipping cream
  • 3/4 teaspoon finely grated orange zest
  • 8 ounces crumbled store-bought coconut macaroons

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.


This recipe was originally featured in the USA WEEKEND article Spring holiday entertaining: An easygoing spring brunch on April 9, 2006.

Find the Perfect Recipe from Pam Anderson.

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.

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