Coconut Oreo Strawberry Shortcakes

By srumbel

Coconut and Oreos give Strawberry Shortcakes a new and delicious twist. Drizzle it with chocolate syrup for more chocolate goodness
from insidebrucrewlife.com

Ingredients

• 4 cups sliced strawberries
• 1/4 cup sugar + 2 Tablespoons
• 2 1/3 cups original BisQuick baking mix
• 2/3 cup coconut milk (I use Silk)
• 3 Tablespoons melted butter
• 1/2 cup shredded coconut
• 8 Oreo cookies, coarsely chopped
• Cool Whip

Preparation

Step 1

Combine the strawberries and 1/4 cup sugar. Set aside.
Combine the BisQuick, coconut milk, 2 Tablespoons sugar, melted butter, and shredded coconut in a bowl. Stir with a fork until the mixture forms a soft dough. Add the cookie pieces and stir gently.
Drop 12 spoonfuls onto a non greased baking sheet. Bake at 425 degrees for 9-10 minutes. Remove to a cooling rack to cool slightly.
Slice the shortcakes in half. Serve with strawberries and Cool Whip. Makes 12 shortcakes.