Apricot Coconut Cookie Bars

For over 10 other cookie ideas, check out this growing photo gallery on our 

Pinterest Cookie Board.

Apricot Coconut Cookie Bars

Originally published on December 13 2007

For the shortbread base, combine:

• ½ cup butter
• ¼ cup sugar
• 1 cup flour

Press into the bottom of a greased and parchment paper lined 9x9 inch baking pan. Bake for 20 minutes at 350 degrees F before adding the coconut apricot layer.

For the top layer combine:

• 1 cup chopped dried apricots
• 1 can sweetened condensed milk
• 2 well beaten eggs
• 1 1/3 cups fine unsweetened coconut
• 1/4 cup flour
• ¼ tsp baking powder
• Pinch salt

Pour over the base and bake for approximately 20-25 minutes at 350 degrees F (325 degrees f for glass bake ware) or until the top is just starting to brown at the edges. The top need not be brown at all.  Cool completely before cutting in squares or bars and serving. These also freeze very well.

For over 10 other cookie ideas, check out this growing photo gallery on our 

Pinterest Cookie Board.

Apricot Coconut Cookie Bars

Originally published on December 13 2007

For the shortbread base, combine:

• ½ cup butter
• ¼ cup sugar
• 1 cup flour

Press into the bottom of a greased and parchment paper lined 9x9 inch baking pan. Bake for 20 minutes at 350 degrees F before adding the coconut apricot layer.

For the top layer combine:

• 1 cup chopped dried apricots
• 1 can sweetened condensed milk
• 2 well beaten eggs
• 1 1/3 cups fine unsweetened coconut
• 1/4 cup flour
• ¼ tsp baking powder
• Pinch salt

Pour over the base and bake for approximately 20-25 minutes at 350 degrees F (325 degrees f for glass bake ware) or until the top is just starting to brown at the edges. The top need not be brown at all.  Cool completely before cutting in squares or bars and serving. These also freeze very well.