Chocolate Chip Coconut Macaroon Str awberry Shortcake SERVES 24
by Anthony Bussiere, Executive Chef
FEATURING...
1 Bag
Bake ‘n’ Joy Coconut Macaroon Mix (#903867)
16 oz.
Hot Water
32 oz.
Chocolate Chips (#61125)
1 Flat
Fresh Strawberries (#285890)
1 qt.
Heavy Whipping Cream (#199406)
8 Tbsp.
Sugar (#452739)
1-2 Tbsp. Vanilla Extract (#428891)
METHOD: 1. Mix the Macaroon mix and the hot water in a large bowl. Let rest for 5 minutes. 2. Mix in 16 oz. of the chocolate chips. 3. Line a baking sheet pan with parchment paper and scoop the macaroon mix onto the pan. (I used a #10 scoop for this picture) 4. Bake according to directions, approximately 10-15 minutes at 325 F or until golden brown, and let cool. 5. Melt the remaining chocolate chips in a double-boiler. 6. Dip the top of each macaroon in the melted chocolate and return to the baking sheet to cool. 7. Core and slice the strawberries and mix with sugar and vanilla to make a strawberry slurry. 8. Whip heavy cream until fluffy. 9. Slice each cookie in half horizontally and add a layer of whipped cream to the bottom cookie. Add a scoop of strawberries, then place the top of the cookie over the berries. 10. Serve with a chocolate dipped berry for garnish.