Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
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.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.
Store in an airtight container for up to 5 days.