For an elegant presentation, dip the rims of your glasses in water, then in sugar (either turbinado or regular).
2 tablespoons graham cracker crumbs
9 crispy coconut macaroons (about 1/4 pound)
2 tablespoons margarine, melted
4 cups medium strawberries
1/3 cup sugar
1/3 cup tequila
1 tablespoon cornstarch
1 tablespoon triple sec or other orange-flavored liqueur
1 tablespoon sliced almonds
Sliced strawberries (optional)
How to Make It
Preheat oven to 350°.
Place graham cracker crumbs and macaroons in a food processor; process until macaroons are finely ground. With food processor on, slowly pour margarine through food chute, and process until well-blended.
Combine strawberries and next 4 ingredients (strawberries through liqueur) in a medium bowl; stir well. Spoon strawberry mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350° for 25 minutes or until sauce is thick and bubbly. Garnish with sliced strawberries, if desired.