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.