- 1 1/3 cups flaked coconut
- 1/2 cup chopped almonds
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 egg whites, lightly beaten
- 1/2 teaspoon almond extract
- TOPPING:
- 2 cups heavy whipping cream, whipped
- 4 cups sliced fresh or frozen peaches, thawed
- 1/2 cup honey or sugar
- In a small bowl, combine the coconut, almonds, sugar, flour and salt. Stir in egg whites and extract. Line a baking sheet with foil; grease foil well. Spread coconut mixture into a 9-in. circle on foil. Bake at 325 degrees F for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.
- Place the crust on a serving plate; spread with whipped cream. Combine peaches and sugar; spoon over cream. Cut into wedges. Serve immediately.