My sister-in-law gave me this recipe after I went crazy over the one she served at Christmas brunch a few years ago. It is just delicious and everyone always wants the recipe.
6 coconut macaroons crumbled into a 9×13 pyrex which you have sprayed with Pam.
Layer each of the following: drain each can before layering: peaches, pears, apricots, pineapple chunks, bing cherries.
Crumble 6 more coconut macaroons and add 1/4 cup melted butter and 1/4 cup brown sugar. Mix and pour over top of fruit. Top with 1/2 cup sliced almonds. Bake at 350 for about 35 to 40 minutes.
Chocolate Castles 