1.Grease a 23cm x 32cm (9-inch x 13-inch) swiss roll pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
2.Process apricots until finely chopped; transfer to large bowl. Process biscuits, in two batches, until finely crushed; transfer to bowl with apricots.
3.Combine butter, sugar and condensed milk in medium saucepan; whisk over low heat until butter is melted. Bring to the boil, whisking constantly. Remove from heat; stir into apricot mixture.
4.Spread mixture into pan; smooth surface. Sprinkle with coconut; cool. Refrigerate until firm before cutting into squares or bars.
Depending on size of the food processor, the apricots can be processed in two batches. Place saucepan over a small gas jet or element to prevent burning mixture on edge of pan.Note