In a mixing bowl, combine self-raising flour, sugar, and softened butter. Mix until the texture is crumbly, then add the egg and stir until a smooth dough forms.

For better texture, refrigerate the dough for about 30 minutes.

Grease tartlet pans, then press the chilled dough evenly into the bottoms and sides of each pan.

Spoon a generous layer of apricot jam into the center of each dough base.

In a clean bowl, whisk the egg whites until soft peaks form. Gradually incorporate sugar to achieve a glossy, stiff meringue, then gently fold in the desiccated coconut.

Spoon the meringue mixture over the apricot jam, smoothing it out gently.

Preheat the oven to 350°F (175°C) and bake the tartlets for 15-20 minutes, or until golden brown.

Remove from oven and let cool in the pans before transferring to a wire rack.