Strawberry Cream Parfait with Coconut Macaroons

This parfait is irresistibly delicious and the appearance is stunning.


6 servings


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


Mix strawberries and 6 tablespoons 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 tablespoons sugar.

Pour 6 tablespoons 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.

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