These Coconut Apricot Bars are versatile enough for holiday cookie swaps or summer picnics. I love to make them all year long!
Coconut Apricot Bars
They would make a great dessert accompaniment to my Crock Pot Beef Stroganoff, too.
I must confess, this is not a special family favorite recipe. But I did create it myself by tweaking two similar apricot bar recipes. One recipe had oats, but no coconut. Another one included nuts, but I wanted my bars without nuts. So I adjusted the ingredients and measurements to what made sense…and it worked! These Coconut Apricot Bars are delicious!
I’ve always been a fan of bar cookies. I find them easy to make with a nice soft and chewy texture. I especially love when they include coconut!
But coconut and oats? Even better!
My daughter helped stir the batter with her mixing spoon that she made when she was in preschool.
I splurged on a good quality jar of apricot preserves. It was well worth it!
I used parchment paper rather than greasing the bottom of a baking pan. If you have parchment paper, I highly recommend using it. I just lifted the bars out of the pan and transferred them to a cutting board. Easy peasy and no pan to scrub!
They turned out better than I expected! If you like nuts, go ahead and add some!
These are great with a cup of coffee. I know because I’ve been having one (or two) with my afternoon cup of Joe for a week now 🙂
PS - If you have a sweet tooth like me, you may also enjoy my Heart Shaped Brownie Bites with Frosting and Sprinkles.
Coconut Apricot Bars
- 3/4 cup butter softened
- 1 cup sugar
- 3/4 cup oats old fashioned
- 3/4 cup coconut sweetened flakes
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 egg
- 1 jar apricot preserves 10-12 oz
- Preheat oven to 350 degrees
- Cream butter and sugar in a large bowl with an electric mixer until light and fluffy
- Add egg and vanilla and mix well
- In another bowl, whisk together flour and baking powder
- Slowly add flour mixture to the wet mixture
- Fold in the coconut and oats and mix well
- Press 2/3 of the dough onto the bottom of a greased 13x9 inch baking pan
- Spread evenly with the apricot preserves
- Crumble reserved dough over the top of the preserves
- Bake for about 40 minutes or until golden brown
- Cool completely and cut into bars