Chocolate and Apricot Macaroon Slice

1. 1

   Line a rectangular baking tin with foil or baking paper, preheat oven in 180C (Fan forced).

2. 2

   Melt chocolate in a heat proof bowl over boiling water.

3. 3

   Spread evenly over bottom of the tin, and refrigerate until hard.

4. 4

   In the meantime combine coconut, sugar, eggs and apricots in a large bowl.

5. 5

   Mix until fully combined and spread over chocolate layer.

6. 6

   Bake in oven for 20-30 minutes until golden on top.

7. 7

   Melt the milk chocolate and drizzle over the cooked slice.

8. 8

   Cut into slices and eat, or store for up to a week in a sealed container.

* Per serving · 4 servings · Values may vary.

No additional tips available.