Berry Shortcake - don't hold the Coconut

This is switching up the idea you may have in your head of those dry, store bought biscuits or even the yellow concave cakes you get in the store to make strawberry shortcake- which by the way have nothing to do with shortcake.
These aren't shortcake either. Sorry, maybe next week. But they are pretty delish. They come out like soft pillow-y absorbent cookies- to hold all that good strawberry juice.

For the cookies you will need:

• 2 cups prepared coconut macaroons pulsed in food processor (If you want to use a mix of coconut flour and sweetened coconut- this should work fine- I rarely use something prepared but these work great- I prefer Jenny's as a rule
• 1/2 cup coconut flour
• 1/2 ground flax 
• 1/2 walnuts, raw
• 2 cubes crystallized ginger 
• 1 teaspoon baking powder 
• 1/4 teaspoon salt 

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• 2 eggs 
• 1/2 buttermilk (you can use yogurt, regular milk)
• 1/2 cup maple syrup 
• 1 teaspoon vanilla 

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For berries: 

• 1 1/2 cups strawberries, sliced 
• 1/2 blueberries (I used wild) 
• 1/2 lemon
• 1/4 coconut sugar

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For whipped cream: 

• 1 cup heavy cream 
• 1/4 cup coconut (or other) sugar

Preheat oven to 350. 

Mix together washed berries with juice of half a lemon and coconut sugar- set aside. 

After you have pulsed the macaroons in the food processor you can add the rest of the dry ingredients and blend. Add in the liquid ingredients til just blended. Use an ice cream scoop to scoop out the "biscuit"  mixture onto greased cookie sheets (using coconut oil or similar). 

Bake for 10-12 min. 

Meanwhile, blend together heavy cream and sugar into whipped cream. 

Let cookies cool- then build berries and whipped cream on top. Bon appetit. xoxo Renee