Strawberries and Cream with Macaroons
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2 to 4 servings
Adapted from The Military Wives Cookbook, by Carolyn Quick Tillery. (review)
  • 2 cups (~288 g) strawberries, hulled and washed
  • 1/4 cup (44 g) granulated sugar
  • 1/2 cup (120 ml) Cointreau
  • 1/2 pint (8 ounces) vanilla ice cream, softened at room temperature
  • 1/2 cup (120 ml) heavy whipping cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • coconut macaroon cookie crumbs (2 or more cookies per serving dish) + whole cookies for garnish (Check to make sure they are gluten-free.)
  1. Pat the clean strawberries dry and place in the mixing bowl. Sprinkle sugar and Cointreau over the strawberries. Toss lightly, then refrigerate for 1 hour, stirring occasionally.
  2. In the bowl of the stand mixer, beat the heavy cream until stiff peaks form. Fold in the vanilla and almond extracts.
  3. SERVE: Divide the macaroon crumbs between the serving dishes, then place strawberries on top of each pile of crumbs. Drizzle some of the Cointreau mixture over the berries. Fold the softened ice cream and heavy cream together, then spoon some of the ice cream mixtures on top. Garnish with a cookie and serve immediately.
More Information

medium mixing bowl
stand mixer with whisk attachment (or hand mixer and mixing bowl)
2 to 4 serving dishes
Recipe by Andrea Meyers at