Preheat oven to 180C/360F. Grease and line a baking tray (mine was 16cm X 25cm but a 20cm/8inch square cake tin can also be used). Make sure the baking paper extends over at least 2 of the edges in assist in removing the slice.
Place all the base ingredients into a kitchen processor and blend for 30 seconds.
Scrape down sides and pulse until a dough forms.
Form the dough into a ball and place in the fridge for 20 minutes. This firms the dough and makes it easier to roll out.
Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
Bake for 10 minutes until the base is firm on the outside. Remove from the oven.
Whilst the base is baking, making the coconut macaroon by combining the egg white, maple syrup and coconut in a bowl.
Spread the jam over the hot chocolate biscuit base and evenly spread the coconut mixture on top.
Return the tray to the oven and bake for a further 25 to 30 minutes, or until the coconut has started to turn golden in colour.
Allow the slice to cool completely in the tray before removing, using the extended edges of baking paper.
Make the chocolate mixture: over a low heat melt the coconut oil and add the remaining ingredients; stirring until combined.
Drizzle the chocolate evenly over the slice.
Wait 30 minutes for the chocolate to set (you can do this in the fridge if it’s a warmer day) then slice and serve.
The slice will need to be kept in the fridge.