Chocolate Tart in a Macaroon Crust - Easy
1 (10 ounce) can coconut Macaroons
1 (9 ounce) bag semi-sweet chocolate chips
1/2 cup milk
3 Tbl. unsalted butter
Set aside 1 or 2 macaroons. Process the remaining macaroons in a food processor until they are all pulverized. They might start to clump up, in which case you'll have to use (presumably) clean hands to manually break up the clumps. Using the back of a spoon (or your fingertips as long as they have macaroon all over them already), press the ground-up macaroons into an 8-inch pie or tart plate. Set aside.
In a 1-quart saucepan, heat the milk and butter until they barely start to simmer. Remove from heat. Stir in chocolate chips and let sit a minute to melt. Whisk until mixture is smooth. Pour into prepared pie plate.
Break up reserved macaroons and decorate top. Place in fridge to firm up.
Remove from fridge about 1/2 hour before ready to serve. Cut into small delicious wedges.