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Chocolate and Apricot Macaroon Slice

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“An old recipe from a Family Circle circa 1982..”
READY IN:
40mins
YIELD:
20 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a rectangular baking tin with foil or baking paper, preheat oven in 180C (Fan forced).
  2. Melt chocolate in a heat proof bowl over boiling water.
  3. Spread evenly over bottom of the tin, and refrigerate until hard.
  4. In the meantime combine coconut, sugar, eggs and apricots in a large bowl.
  5. Mix until fully combined and spread over chocolate layer.
  6. Bake in oven for 20-30 minutes until golden on top.
  7. Melt the milk chocolate and drizzle over the cooked slice.
  8. Cut into slices and eat, or store for up to a week in a sealed container.

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