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Apricot Macaroon Bars

Source: Cooking at a Glance - Cookies
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Makes about 36 bars
Most apricot bars have a cookie crust, but these are a cross between a light coconut cake and macaroons. You can use other dried fruits for a different flavor.
For Crust:
3/4 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1 cup coconut
For Filling:
One 6-ounce package dried apricots, snipped (1 1/2 cups)
1 cup water
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1/3 cup toasted coconut
Apricot Macaroon Bars Recipe at
FOR CRUST: In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and beat till combined. Beat in eggs and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in coconut. Spread the batter into a well-greased 13x9x2-inch baking pan. Bake in a preheated 350 degree F oven for 25 minutes.

FOR FILLING: Meanwhile, in a saucepan combine the dried apricots and water. Bring to boiling; reduce heat. Simmer, covered, for 7 to 8 minutes, or till apricots are tender. Stir in brown sugar. Cook and stir till sugar is dissolved. Remove from heat and stir in vanilla. Spoon over hot crust. Sprinkle evenly with toasted coconut.

Bake in the 350 degrees F. oven for 10 minutes more, or till a toothpick inserted near the center comes out clean. Cool in pan on a rack. Cut into bars.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chewy Bar Cookies
 Classic Dessert Bars
Nutrition Facts per Serving
Yield:   Makes about 36 bars
Calories: 122
Fat. Total: 6g
Fiber: 1g
Carbohydrates, Total: 16g
Sodium: 7mg
% Cal. from Fat: 44%
Cholesterol: 22mg
Protein: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Maria Reviewed: 12/21/2011
Very easy to make and the taste is amazing, very moist and decadent. The only problem I had is that I should have put the apricots through a food processor. I snipped them as the recipe called for, however, the finer the dice, the easier it will be to spread over the crust.
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