Chop ½ cup of apricots into small pieces in food processor and place in a bowl.
Add the other half of the apricots to the food processor and process into a creamy paste.
Mix together the chopped apricots, apricot paste, shredded coconut, coconut butter, coconut oil and lemon zest. Mix all ingredients by hand until combined.
Line a small or medium loaf pan with parchment paper and pat the mixture onto the bottom of the pan to approximately ½-inch thickness. I used an 8½” x 4½”-inch medium loaf pan, and this recipe only covered approximately ¾ of the pan.
Refrigerate for about 1 hour and cut into 1- inch squares.
Recipe makes about 30 1 inch squares.Store in an airtight container at room temperature or in the fridge.