Coconut Macaroon Shortcake

Makes: 8 servings, 1 wedge each

1-1/3 cups Baker's Angel Flake Coconut
1/2 cup chopped Planters Slivered Almonds
1/3 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 egg whites
1/2 tsp. almond extract
1 cup thawed Cool Whip Whipped Topping
1 pt. (2 cups) strawberries, sliced

Preheat oven to 325°F. Mix coconut, almonds, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork. Add to coconut mixture; mix well. Trace 9-inch circle on greased foil-covered baking sheet. Spread coconut mixture evenly onto foil, staying within circle line on foil.

Bake 15 to 20 min. or until lightly browned. Cool. Remove from foil. Cut into 8 wedges. Top evenly with the whipped topping and strawberries just before serving.