While each of these recipes can be made on its own for an easy dessert, they work especially well together.
Iced Strawberry Compote:
- 2 cups strawberries
- 1/4 cup sugar
- 1/2 cup whipping cream
- 1 1/2 teaspoons lemon juice
- 1/3 cup icing sugar
- 1 tablespoon all purpose flour
- 2 tablespoons whipping cream
- 1 large egg white
- 11/2 teaspoon unsalted butter, melted
- 1/4 cup unsweetened coconut
- 1 tablespoon butter
- 3 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1 pint basket large strawberries, tops removed
Combine strawberries, sugar and whipping cream in a food processor and purée until smooth. Stir in lemon juice. Spoon into moulds or serving dishes and freeze for 2 hours.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Combine icing sugar and flour in a bowl. Stir in cream and egg white. Stir in butter and coconut until just combined.
Spoon 6 spoonfuls of batter onto prepared baking sheet, using just less than 1 tablespoon of batter per cookie. Use an offset spatula or a knife to spread the batter as thinly as possible. Bake for 7 to 8 minutes or until the cookies are pale gold to brown. Let cool on baking sheet for 2 minutes. Move to a rack to cool completely. Repeat process to make 12 cookies in total.
Melt butter in an oven-proof skillet over high heat. Add sugar and vinegar and swirl together. Add strawberries, place skillet in the oven and bake for 10 minutes or until strawberries are softened and a sauce is forming.
Place one coconut crisp on each of 4 serving plates. Divide strawberries between them and top with another coconut crisp. Break 2 of the remaining coconut crisps in half. Place a scoop of iced strawberry compote on top of each stack and garnish with broken coconut crisp. Serves 4.