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Apricot Coconut Bars


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Apricot Coconut Bars

From our very own published jersey13

"The writing is a little different in the mag. And, they cut the crusts off before serving. Pity, those are the best parts 'cause they're kinda chewy! :-) They also put it on parchment paper. I know teflon is not popular with "pros", nor with me really, but for stuff like this , it works like a charm. I also like to lightly grease the sides of the pan, to help the sticky apricot mixture release a little more easily. "


  • 1 c (5oz) all purpose flour (Robin Hood)
  • 2 T granulated sugar
  • 4 oz (1/2 cup)) cold unsalted butter, cut into bits
  • pinch of salt


While base is baking, combine the following:

  • 1 extra large egg, beaten
  • 1/2 c packed brown sugar (dark or light)
  • 1/4 tsp almond extract
  • 2 T apricot jam
  • 1/4 c sweetened, shredded coconut
  • 1 c firmly packed, diced dried apricots (about 6oz)
  • 1 T flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Preheat the oven to 350 degrees and position oven rack to the

lower third of the oven

Base Method

Combine flour, sugar and salt in a medium sized mixing bowl.

Using either your fingertips, a pastry blender, or a food processor, blend in the

butter until the mixture resembles meal.

Press the mixture evenly into an 8x8 teflon coated pan and chill for 5 minutes.

Bake for 15 minutes, or until barely golden.

Filling Method

Mix well. The filling will be thick and chunky.

Remove bvase from the oven and with a rubber spatula,

scrape the contents of the bowl into the pan.

Spread the filling evenly across the crust and return to the oven.

Bake for 25 minutes, or until the top is puffed, set, and a deep golden colour.

A cake tester inserted in the middle will come out sticky.

As the confection cools, the filling will sink somewhat.

Cool completely on a wire rack before cutting.

Yields about 20 bars

Keywords: Dessert, Brownies/Bars

( RG784 )

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