I have been making this for years. Super easy and delicious. It is from the Oh! You Cook! blog I found on Pinterest a few years ago.
Serving: 10 to 12
1 (10-ounce) can coconut macaroons
(I like to use Manischewitz almond)
1 (9-ounce) bag semi-sweet chocolate
chips (I use non-dairy)
1/2 cup milk (or almond milk)
3 tablespoon unsalted butter
Set aside a few macaroons. Process the remaining macaroons in a food processor until they are pulverized. They might start to clump up, in which case you’ll have to use 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. (I also use a few extra chocolate chips to decorate). Place in fridge to firm up.
Remove from fridge about half an hour before ready to serve. Cut into small delicious wedges.