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
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.
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Servings: 16 serves
Calories: 236kcal
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
RECIPE NOTES & TIPS
Plain sweet biscuits - (I use Arnott’s Marie biscuits but any plain sweet cookie will work fine).
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.
Store in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months.
Nutrition
Calories: 236kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 141mg | Potassium: 264mg | Fiber: 2g | Sugar: 22g | Vitamin A: 800IU | Vitamin C: 0.5mg | Calcium: 55mg | Iron: 0.9mg
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peter hortin
made the apricot slice instead of coconut on top i put lemon icing worked out great thanks.peter
Lucy
Fantastic idea!
Ruth Cook
Rolled these into coconut coated balls after chilling the mixture...worked well
Lucy
Great idea!
shaheen
Can i bake it i. the oven for a while before allowing it to set in the fridge? or can i heat everything up in a non stick pot before pouring it into the tray? my idea it to keep it fresh for a longer period .. what do u think?
Lucy
Hi there, this is a no-bake recipe so doesn't require any cooking time 🙂
Jackie
Hi Lucy,
Is this recipe suitable to to shape into rolls?
(Wrapped in cellophane would make an ideal gift.)
Lucy
Hmmm I can't see why not!!!
Julie
I have just made this And was super easy, but it seems to be quite dark (a lot darker than your picture) - any ideas?? Thank you
Julie
Ha! Not to worry. Have let it set and cut it and it looks fine. Thanks!
Lucy
Hi Julie, it could be the type of apricots used! Or even just the lighting of the photos!