Chocolate fruit and nut slice with macaroon topping

1.Preheat oven to moderate, 180°C. Lightly grease a 20cm square cake pan. Line base and sides with baking paper.

2.In a large bowl, combine biscuits, raisins, macadamias and icing sugar.

3.Combine chocolate and butter in a small saucepan. Heat on low, stirring until smooth. Cool slightly.

4.Stir chocolate into biscuit mixture with egg. Press into pan, smoothing top.

5.Spread topping over. Bake 15-20 minutes. Cool in pan 10 minutes. Transfer to wire rack to cool completely. Serve cut into squares.

6.In a small bowl, beat egg-whites until soft peaks form. Gradually add sugar, beating until stiff. Beat in cocoa, then fold in coconut.