Apricot Coconut Bars

This combination of sweet, tangy apricots mixed with coconut on a sweet crust is borderline addictive.



by 1  person


add your rating
add a comment
Yield: 16 2-inch bars
Related Categories: Christmas, Coconuts, Desserts, Fruit, More Fruits
Recent Activity:
 
savings in
 
Ingredients
    For the crust:
    • see savings
      On Sale
      5   ounces 
      all-purpose flour (1 cup plus 2 tablespoons)
    • see savings
      On Sale
      2   tablespoons 
      granulated sugar
    • see savings
      On Sale
       
      Pinch table salt
    • see savings
      On Sale
      4   ounces 
      cold unsalted butter, cut into 1/2-inch pieces (1/2 cup)
    For the topping:
    • see savings
      On Sale
      1/2  cup 
      packed light brown sugar
    • see savings
      On Sale
      1   
      extra-large egg
    • see savings
      On Sale
      2   tablespoons 
      apricot jam
    • see savings
      On Sale
      1   tablespoon 
      all-purpose flour
    • see savings
      On Sale
      1/2  teaspoon 
      baking powder
    • see savings
      On Sale
      1/4  teaspoon 
      table salt
    • see savings
      On Sale
      1/4  teaspoon 
      pure almond extract
    • see savings
      On Sale
      1   cup 
      firmly packed diced dried apricots (about 6 ounces)
    • see savings
      On Sale
      1/4  cup 
      sweetened shredded coconut

    Directions
    1.
    Position an oven rack in the bottom third of the oven and heat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan and line the bottom with parchment. Combine the flour, sugar, and salt in a food processor. Add the butter pieces and pulse until the mixture resembles moist pebbles. Dump the dough into the prepared pan and press down to form an even layer. Bake until the crust is lightly golden, about 30 minutes. Transfer the pan to a rack and leave the oven set to 350 degrees F.
    2.
    While the crust is baking, combine the brown sugar, egg, apricot jam, flour, baking powder, salt, and almond extract in a medium bowl. Whisk until blended. Stir in the apricots and coconut. When the crust is baked, scrape the topping into the pan and spread evenly. Continue baking until the topping is browned around the edges and a pick inserted in the center comes out a bit sticky, about 20 minutes. Set the pan on a rack to cool completely before inverting onto a cutting board. Using a warm, thin-bladed knife, trim off the edges and cut into bars.
    3.
    Store at room temperature or freeze in an airtight container, separating the layers with waxed paper.
    Add Your Review
     Articles
    Apricots for Easy Fruit Desserts, Cool Treats, and Salads
    ... fresh and try the others in these delicious recipes. Apricot Frangipane Crumble Bars Almond...Pretty and delicate, apricots are a favorite stone fruit at this time of year. Savor them while you... can because the season for apricots is so short that most get canned or dried. Look for fruit... read more...
    Island-Style Banana Bread with Coconut and Pecans
    ... breads to the curb with the addition of toasted coconut, cream cheese and fragrant pecans. Click here... here thanks to the layers of smooth coconut-flecked cream cheese that get spread in between the banana... flours at home, so I swapped in 1 cup of spelt flour and used melted coconut oil instead of butter... read more...
    Summer Dessert: Berry Coconut Milk Ice Pops and Review of Vibrant Food
    ... of these granola bar bites that I made. I love leftovers! R.com: What's next? KH: I'm embarking on a book tour... of Montana. And I'm really excited to focus on my photography career! Summer Berry-Coconut Milk Ice Pops I... deeply satisfying. The jammy mash-up of berries with the coconut milk and cardamom makes these pops just... read more...
    Food Blogs We Love
    see more blogs

    shop our favorite products