1. Pulse apricots, almonds, 1 tablespoon coconut, and a pinch
of salt in a food processor until finely ground.
2. Line a 9-by-5-inch loaf pan with parchment, leaving an inch
overhang on all sides. Transfer mixture to pan and press
firmly to form a rectangle.
3. Use parchment overhang to remove from pan. Drizzle
mixture with chocolate and sprinkle with remaining coconut.
4. Transfer to refrigerator and leave until firm, about 15
minutes. Slice into six bars.
