Name: Strawberry Margarita Crisp
Ingredients: 2 Tbsp graham cracker crumbs; 9 crispy coconut macaroons (~ 1/4 lb); 2 Tbsp margarine, melted; 4 cup medium strawberries; 1/3 cup sugar; 1/3 cup tequila; 1 Tbsp cornstarch; 1 Tbsp triple sec or other orange-flavoured liqueur; cooking spray; 1 Tbsp sliced almonds; sliced strawberries (optional)

Strawberry Margarita Crisp

Ingredients

2 Tbsp graham cracker crumbs
9 crispy coconut macaroons (~ 1/4 lb)
2 Tbsp margarine, melted
4 cups medium strawberries
1/3 cup sugar
1/3 cup tequila
1 Tbsp cornstarch
1 Tbsp triple sec or other orange-flavoured liqueur
cooking spray
1 Tbsp sliced almonds
sliced strawberries (optional)

Instructions

Yields 6 servings. Preheat oven to 350F. Place graham cracker crumbs and macaroons in food processor; process until macaroons are finely ground. With the food processor on, slowly add margarine through the food chute and process until well-blended. Combine strawberries with sugar, tequila, cornstarch, and liqueur in a medium bowl; stir well. Spoon strawberry mixture into an 11x7 inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake at 350F for 25 minutes or until sauce is thick and bubbly. Garnish with additional sliced strawberries, if desired. For an elegant presentation, serve in margarita glasses that have had the rim dipped in water then in sugar (either turbinado or granulated).