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Strawberry Margarita Crisp
Yields 6 servings

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)

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).

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