*  Exported from  MasterCook  *
 
                         Coconut Biscuit Shortcakes
 
 Recipe By     : Bisquick
 Serving Size  : 6    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/3  cups          Bisquick® baking mix
    3      Tablespoons   sugar
    3      Tablespoons   margarine or butter -- melted
      1/2  teaspoon      ground cinnamon
      3/4  cup           flaked coconut -- lightly toasted
      1/2  cup           milk
    1      Tablespoon    sugar
    1      quart         fresh berries
      3/4  cup           whipping cream
    2      Tablespoons   granulated or powdered sugar
 
 Heat oven to 425.  Mix baking mix, 3 Tablespoons sugar, the margarine,
 cinnamon, coconut and milk until soft dough forms.
 
 Turn out onto surface lightly dusted with baking mix; gently roll in baking
 mix to coat.  Shape dough into ball; knead 8 to 10 times.  Pat or roll dough
 1/2 inch thick.  Sprinkle with 1 tablespoon sugar.  Cut with 3 inch cutter
 dipped in baking mix.  Place on ungreased cookie sheet.
 
 Bake 10-12 minutes or until golden brown.  Beat whipping cream and 2
 tablespoons sugar in chilled medium bowl on high speed until stiff.  Split
 warm shortcakes; fill and top with berries.  Top with whipped cream.
 
 Makes 6 shortcakes.
 
 *To toast coconut, heat oven to 350. Bake in ungreased pan 5 to 7 minutes,
 stirring occasionally, until light golden brown.
 
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