Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch pan with the margarine, press in a piece of parchment paper that goes up the sides of the pan, and grease the top of the parchment.

Place the macaroons into a food processor and chop into small pieces. Add the melted margarine and ground almonds and process to mix. Use your hands to press the mixture into the pan, as evenly as you can. Place into the oven and bake for 15 minutes. Remove and set aside.

Meanwhile, chop the chocolate on a large cutting board into small pieces, smaller than 1/2-inch. Place the coconut milk and sugar into a small saucepan and heat until it boils, stirring a few times to dissolve the sugar.

In a small bowl, beat the egg yolks. When the coconut milk is hot, remove from heat and add the chocolate, pressing it into the coconut milk. Let sit for 15 minutes for the chocolate to melt. Whisk well. Scoop up 1/2 cup of the chocolate mixture and add to the bowl with the egg yolks, mix well. Scoop that mixture back into the saucepan with the chocolate and whisk until smooth. Pour over the baked crust.

Bake for 20 minutes. Let cool and then refrigerate for at least three hours or overnight. Slice into squares, rectangular bars or triangles. I like to trim the edges off to create neat slices, and then you get to eat the trimmings. Store in the fridge. May be frozen.