1.Preheat oven to 150°C/300°F. Line two 12-hole (1-tablespoon/ 20ml) mini muffin pans with paper cases.
2.Combine apricots and liqueur in small bowl.
3.Beat egg white in another small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions. Fold in apricot mixture, coconut and chocolate.
4.Place 1 heaped teaspoon in each paper case. Bake about 20 minutes; cool in pans.