Strawberry Cream Parfaits with Coconut Macaroons

Recipe View 30 mins In a medium bowl, gently combine the sliced strawberries with 6 tablespoons of the granulated sugar. Toss to coat evenly. Allow the mixture to macerate at room temperature, allowing the strawberries to release their juices, for 30-60 minutes. (30-60 mins)

Recipe View 5 mins While the strawberries macerate, prepare the whipped cream. In a large, chilled bowl, using an electric mixer, beat the heavy whipping cream and orange zest until soft peaks begin to form. Gradually add the remaining 1.5 tablespoons of sugar, continuing to beat until stiff, but not over-whipped, peaks form. (5 mins)

Recipe View 2 mins Once the strawberries have macerated, gently drain off approximately 6 tablespoons of the accumulated strawberry juice into a separate small bowl. Pour the strawberry juice over the crumbled coconut macaroons and toss gently to coat. This will soften the macaroons and infuse them with strawberry flavor. (2 mins)

Recipe View 15 mins To assemble the parfaits, select six glasses or goblets, each with a capacity of at least 12 ounces. Layer the ingredients in the following order in each glass: a scant 1/4 cup of the strawberry-soaked coconut macaroons, followed by a scant 1/4 cup of the freshly whipped cream, and then 1/4 cup of the macerated strawberries. Repeat the layers once more. (15 mins)

Recipe View 30 mins Once assembled, cover the parfaits loosely with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the parfaits to chill thoroughly. (30 mins - 2 hrs)