Our classic Apricot Coconut Slice is completely no-bake and takes just a couple of minutes to prepare! An all-time favourite in lunch boxes or for afternoon tea.
Recipes don't get any quicker or easier than a no-bake slice... and this Apricot Coconut Slice is exactly that - quick, easy and so delicious. Just like our Chocolate Hedgehog Slice, Malteser Slice, Clinkers Slice and Peppermint Slice, this is sure to be a family favourite!!
What You Need To Make Apricot Coconut Slice
* Scroll to the recipe card below for quantities
- plain sweet biscuits - (I use Arnott’s Marie biscuits but any plain sweet cookie will work fine)
- dried apricots
- butter
- brown sugar
- desiccated coconut
- sweetened condensed milk
How To Make Apricot Coconut Slice | 3 Step Recipe
Step 1 - Melt the butter and brown sugar
Step 2 - Add the crushed biscuits, chopped apricots, coconut and sweetened condensed milk and mix
Step 3 - Press into tin and sprinkle with coconut
Storing The Slice
This slice should be stored in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months.
Tips For Making Apricot Coconut Slice
- You can use a food processor, Thermomix or rolling pin to crush the biscuits (cookies).
- Any brand of dried apricots are suitable for this recipe.
- Chop the apricots quite finely as this makes it easier to cut the slice.
- Line the baking tin with baking paper to make it easy to remove the slice.
- Press the mixture firmly into the baking tin and smooth down with a spoon.
- Allow to set in the fridge for at least 4 hours before cutting into slices.
More Apricot Recipes
Dried apricots are perfect for baking! Here's a few more of our most popular apricot recipes:
- Apricot Oat Slice
- Apricot, Coconut & Chia Balls
- Apricot, Macadamia & White Chocolate Oat Cookies
- White Chocolate, Apricot & Coconut Balls
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Apricot Coconut Slice | No-Bake
Ingredients
- 200 g plain sweet biscuits see notes
- 250 g dried apricots chopped
- 125 g butter
- 80 g brown sugar
- 50 g desiccated coconut
- 200 g sweetened condensed milk approx ½ can
- extra coconut for sprinkling
Instructions
Conventional Method
- Grease and line a rectangular slice tray with baking paper (approximately 18X28cm).
- Finely crush the biscuits in a food processor (or using a rolling pin) and set aside.
- Roughly chop the apricots and set aside.
- Melt the butter and brown sugar in the microwave on 50% power for 1-2 minutes. Stir.
- Add the crushed biscuits, chopped apricots, coconut and condensed milk to the melted butter/sugar and stir until well combined.
- Spoon into the prepared tray and press down firmly with a spoon.
- Sprinkle with extra coconut and place into the fridge for 4 hours.
- Remove from the fridge and cut into slices.
- Store in an airtight container in the fridge for up to 5 days.
Thermomix Method
- Grease and line a rectangular slice tray with baking paper (approximately 18X28cm).
- Place the biscuits into the TM bowl and finely crush by holding down Turbo for 10-15 seconds. Set the biscuits aside in a separate bowl.
- Place the apricots into the TM bowl and chop on Turbo for 10 seconds.
- Add the apricots to the biscuits and set aside.Melt the butter and brown sugar in the TM bowl on 100 degrees, 2 minutes, Speed 3.
- Add the crushed biscuits, chopped apricots, coconut and condensed milk to the bowl and mix together on Reverse Speed 4 for 15-20 seconds (using the spatula to help mix).
- Spoon into the prepared tray and press down firmly with a spoon.
- Sprinkle with extra coconut and place into the fridge for 4 hours.
- Remove from the fridge and cut into slices. Store in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
Linda Hughes
we made this and 4 other of your no bake slices at our CWA branch cooking night. This was one of the favourite ones. Thank you very much
Fiona Marie Hughes
I made this recipe and added slightly toasted sunflower seeds and pumkin seeds and some dried mango as I didnt have enough dried apricots. Delicious and a little less sweet than can be. My partner is very supportive of me making it again. Thank you. Fiona
Lucy
That's great!