Crush biscuits finely, add melted butter; combine well.
Line base of lamington tin (base measures 16cm x 26cm) with aluminium foil.
Press crumbs evenly over base of tin; refrigerate until firm.
Spread base with apricot jam.
Place apricots in pan covered with water, bring to boil, remove from heat, cool to room temperature; drain.
Combine coconut, condensed milk and apricots, press over biscuit base.
Place extra coconut on oven tray, bake in moderate oven 8 minutes or until golden brown; cool.
Press over apricot mixture.
Refrigerate, covered, until firm.