Preheat oven to 350°F (175°C).

Combine graham cracker crumbs and coconut macaroons in a food processor.

Process until macaroons are finely ground.

With the food processor running, slowly drizzle melted margarine through the food chute.

Process until the mixture is well-blended.

In a medium bowl, combine strawberries, sugar, tequila, cornstarch, and triple sec.

Stir the strawberry mixture well to combine.

Coat an 11 x 7-inch baking dish with cooking spray.

Pour the strawberry mixture into the prepared baking dish.

Sprinkle the macaroon mixture evenly over the strawberry mixture.

Sprinkle sliced almonds over the macaroon topping.

Bake in the preheated oven for 25 minutes, or until the sauce is thick and bubbly.

Let cool slightly before serving.

Garnish with sliced strawberries, if desired.