Line a 9x13 inch baking dish (or similar size) with parchment paper, leaving some overhang on the sides for easy removal later. Crush the biscuits into fine, even crumbs—you want them almost sand-like in texture so they bind together properly when mixed with the other ingredients. Set the crushed biscuits aside in a medium bowl.

Place the salted butter and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the butter is completely melted and the mixture is smooth and well combined—this should take about 1-2 minutes total. I find this creates a more uniform, creamy base than melting them separately, and it helps the flavors blend better.

Pour the melted butter and milk mixture from Step 2 into the bowl with the crushed biscuits. Add the finely diced apricots, shredded coconut, vanilla extract, lemon zest, and fine sea salt. Stir everything together until the mixture is evenly combined and the biscuit crumbs are fully moistened—you should have a chunky, cohesive filling with no dry spots.

Transfer the combined filling mixture from Step 3 into the prepared pan. Using the back of a spatula or your hands (lightly dampened to prevent sticking), press the mixture firmly and evenly into the pan, making sure to pack it down well so it holds together when sliced later. Sprinkle the extra shredded coconut evenly over the top, pressing it down gently so it adheres to the surface.

Refrigerate the pan for at least 4 hours, or until the mixture is completely firm and set. I like to leave it overnight if I have the time—it makes slicing much cleaner and the flavors have time to meld beautifully. Once set, use the parchment paper overhang to lift the entire slab out of the pan, then cut into bars or squares of your desired size.