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 flakes
- For Filling:
- One 6-ounce package dried apricots, chopped (1 1/2 cups)
- 1 cup water
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1/3 cup toasted coconut
FOR CRUST: In a large mixing bowl, beat the 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 the 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 the coconut. Spread the batter into a well-greased 13 x 9 x 2-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 a boil; reduce heat. Simmer, covered, for 7 to 8 minutes, or till apricots are tender. Stir in the brown sugar. Cook and stir till the sugar is dissolved. Remove from heat and stir in the vanilla. Spoon the mixture over the 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.
nutrition information per serving
122 calories; 6g total fat; 22mg cholesterol; 7mg sodium; 16g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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