Coconut Apricot Bars

16 Bars
1 hr

These Coconut Apricot Bars are versatile enough for holiday cookie swaps or summer picnics. I love to make them all year long!

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 🙂

Enjoy!


PS - If you have a sweet tooth like me, you may also enjoy my Heart Shaped Brownie Bites with Frosting and Sprinkles.

Recipe details

  • 16  Bars
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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Ingredients


  • 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

Instructions


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
Rebecca of Zucchini Sisters
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