Time 50m Number Of Ingredients 9 Steps:
Preheat the oven to 350º. Line 9 x 13 baking pan with non-stick foil (or regular foil sprayed with cooking spray). In large mixing bowl cream butter and sugar. Add egg, mix well. Mix together the flour and baking powder and add to the butter mixture. Add coconut, nuts and vanilla, blending well. Press two-thirds of the dough into the prepared baking pan. Spread with preserves. Crumble remaining dough over top of preserves. Sprinkle with a handful more of almonds if desired. Bake at 350° for 30 - 35 minutes or until golden brown. Cool and cut into squares.
Time 1h15m Number Of Ingredients 9 Steps:
Sift together the flour, sugar, baking powder, coconut and salt. Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour and spread the apricot filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the apricot filling and press down gently. Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving. Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency. Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.
Time 1h10m Yield 24 bars Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Place butter, sugar and 1 cup flour in a large bowl. Cut butter in with a pastry blender until coarse crumbs form. Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust. Bake for 25 minutes. Remove pan from oven to a wire rack to cool. Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl. Mix well. Spread mixture evenly over crust. Bake at 350 degrees for 35 minutes. Cool in pan.
Time 45m Yield 24 bars Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Cream together butter and sugar. Beat in the egg and vanilla extract. Sift in the flour and baking powder. Stir in the coconut. Pat 3/4 of the dough onto the bottom and up the sides of a sprayed 9 x 11 shiny pan. Spread with jam - the amount is up to you whether you wish to use less than a cup or more. Sprinkle (or grate) the remaining dough over top. Bake for 35 minutes - until golden brown - depending on your oven. Remove from oven - use a pizza cutter to cut into squares, bars or diamonds and place on a wire rack to cool completely.
Time 1h5m Yield 24 Number Of Ingredients 15 Steps:
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan. Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool. In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust. Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners’ sugar before cutting into squares.
Time 15m Yield 3 dozen. Number Of Ingredients 4 Steps:
Place apricots in a food processor; cover and pulse until chopped. Transfer to a large bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. , Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
More about “apricot coconut bars recipes”
Time 45m Yield 2 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
