Hersheys Fruity Chocolate Macaroon Slice

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  • 200g dark chocolate, roughly chopped
  • 100g dried apricots, finely chopped
  • 100g dried cranberries
  • 3 eggs, lightly whisked
  • 2 cups coconut
  • 3/4 cup caster sugar


Preheat the oven to 180 C.
Line a slice tin with foil. Melt chocolate over a pot of simmering
water or in the microwave on reduced heat and spread over the foil base.
Mix together apricots, cranberries, eggs, coconut and sugar.
Spoon the coconut mixture evenly over the chocolate.
Bake for 20-25 minutes, cover with foil if it colours too quickly.

Allow to cool before slicing into pieces.  Store in an airtight container.

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