1In a bowl, combine the first five ingredients. Stir in egg whites and extract. Line a pizza pan with foil and grease well. Spread coconut mixture into a 9-in. circle on foil. Bake at 325 F. for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.
1Place the crust on a serving plate; spread with whipped cream. Combine peaces and sugar; spoon over cream. Cut into wedges. Serve immediately. Yield: 6-8 servings.
2Other recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Easy Peach Crisp
For a no-fuss summer dessert, look no further than this easy peach crisp. Ripe slices of the fruit are tossed with brown sugar, lemon juice, vanilla, and cornstarch to help thicken the sweet peach juices, then topped with a streusel of flour, butter, oats, brown sugar, and cinnamon that gets nutty and crisp in the oven. Serve warm with vanilla ice cream or fresh whipped cream for a perfect bite. Read more.