Apricot Coconut Bars

Apricot Coconut Bars
Photo by Scott Phillips


  • 4 oz. (½ cup) cold unsalted butter, cut into ½-inch pieces
  • 5 oz. (1 cup plus 2 Tbs.) all-purpose flour
  • Pinch table salt
  • 1 extra-large egg
  • ½ cup packed light brown sugar
  • 1 cup firmly packed diced dried apricots (about 6 oz.)
  • 1 Tbs. all-purpose flour
  • + 6 more ingredients
    • ¼ cup sweetened shredded coconut
    • ½ tsp. baking powder
    • 2 Tbs. apricot jam
    • ¼ tsp. pure almond extract
    • 2 Tbs. granulated sugar
    • ¼ tsp. table salt

Position an oven rack in the bottom third of the oven and heat the oven to 350°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 ...

View full recipe at Fine Cooking


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