First grind the marie biscuits in a blender, and remove that in a bowl.
Add 1 cup castor sugar and cocoa powder into it, mix well.
Now add 1/2 cup desiccated coconut, 3 tbsp butter and 2 tbsp of water and make sure to make a tight dough.
Now grease the back side of the plate with butter and roll the dough very very gently.
Now using a circular mould, cut the tiny cakes from it.
In a blender, add fresh apricot, jam and 1 tsp water and make a thick mixture.
In another bowl, add remaining desiccated coconut, remaining castor sugar, 1 tbsp butter and 1 tsp water and make a tight dough.
Now take small portion of the coconut dough and press it gently to make a smaller circle on the chocolate base.
Put that on the chocolate cake base we made and gently press it.
Now in middle of the cake top make a hole using your finger.
Put the jam apricot mixture in the middle.
Now set these tiny fabulous cakes into refrigerator for 6 to 7 hours and enjoy eating!