10 ounces (soft) coconut macaroons
1 cup whipping cream
8 ounces semisweet chocolate (melt for filling)
Crust:Preheat oven to 350°F.
Pulse macaroons in food processor until fine crumbs.
Put crumbs into 9 inch tart pan with removable bottom (spray with nonstick cooking spray) and press firmly into bottom and up the sides of the pan to create a crust. Bake for 10 minutes.
Whisk cream (until soft peaks form) and combine with melted chocolate.
Spread filling into completely cooled pie crust. Freeze.
~ Recipe submitted by Natasha Benzaquen