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.
