Pre-heat the oven to 180°C Fan.
Line two large baking trays with baking paper.
Place the butter, sugar and maple syrup into a saucepan and heat on a medium heat until the butter has melted, and the sugar has dissolved.
Take off the heat and add the flour, apricots, ginger, flaked almonds and coconut flakes. Mix thoroughly to combine.
Scoop a small amount into the palm of your hand and shape into a rough ball. Place this on the lined baking trays ensuring there is space between each. Flatten each Florentine to a maximum of 2cm in thickness.
Place in the oven onto the middle shelf and bake for 12 minutes until lightly golden around the edges and the Florentines are making a sizzling sound. Remove from the oven and leave to completely cool on the tray.
When the Florentines have cooled, melt the dark chocolate in a heatproof bowl set over a pan of simmering water - making sure the bowl doesn’t touch the water. Stir the chocolate occasionally until it has all melted.
Cover the cooling rack in baking paper. Carefully dip the underside of each Florentine into the chocolate and place it on the baking paper.
Leave to cool and set, then repeat for a double delicious layer of dark chocolate. Leave so the chocolate sets completely before serving.
Store in an airtight container and eat within 5 days.