Apricot & Coconut Slice V
Recipe / Naomi Sherman
Do you remember those squares of apricot dusted in coconut that were a popular lunchbox addition back in the day? I loved them so much as a kid and took inspiration from them to make this slice. It’s full of white chocolate and good stuff so it probably fails the healthy lunchbox challenge — but it’s crazy delicious, and what’s a bit of extra chocolate between friends?
Serves: 20
200g coconut macaroon biscuits or plain sweet biscuits
125g butter
60g coconut sugar (can substitute brown sugar)
250g dried apricots
50g fine desiccated coconut, plus extra to garnish
100g white chocolate chips
200g condensed milk
1. Grease and line a small slice tin, leaving some baking paper overhang to use as handles later.
2. Place the coconut macaroons into a food processor and blitz until fine.
3. Place the butter and the coconut sugar in a small saucepan over medium-high heat and stir until the sugar dissolves and the mixture is combined. Set aside to cool to room temperature.
4. Chop the dried apricots into small pieces.
5. Place all ingredients into a mixing bowl and mix to combine.
6. Spoon the mixture into the prepared tin.
7. Top with extra desiccated coconut and chill in the fridge for at least 4 hours. Remove the slice using the baking paper handles.
8. Using a hot knife, cut into fingers and serve.
