Apricot Coconut Pecan Bars Recipes

APRICOT BARS

Steps:

• Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
• In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
• Chop apricots and add to saucepan, turn off the heat.
• In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
• Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.

WINNING APRICOT BARS

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.

CRUNCHY APRICOT-COCONUT BALLS

Steps:

• In a small bowl, combine coconut, apricots and pecans. Add condensed milk; mix well (mixture will be sticky)., Shape into 1-1/4-in. balls and roll in confectioners' sugar. Store in an airtight container in the refrigerator.

COCONUT-PECAN BARS

Steps:

• Heat oven to 350°F. In small bowl, beat butter, granulated sugar and 1/4 teaspoon salt with electric mixer on medium speed until light and fluffy. Stir in 1 cup flour. Pat in bottom of ungreased square pan, 9x9x2 inches. Bake 12 to 17 minutes or until very light brown.
• Meanwhile, in medium bowl, beat eggs slightly with wire whisk. Stir in vanilla. Gradually beat in brown sugar just until blended. Beat in 2 tablespoons flour and 1/2 teaspoon salt; mix well. Stir in coconut and pecans. Carefully spoon coconut mixture evenly over baked layer.
• Bake 20 to 25 minutes or until golden brown and filling is set. Cool 10 minutes. Run knife around edges of pan to loosen. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

APRICOT COCONUT BARS

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.

APRICOT MERINGUE BARS

Steps:

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15x10x 1-in. baking pan. , Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers.,

COCONUT-PECAN BAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine flour, sugar, cocoa powder and baking powder.
• Cut in the butter until crumbly.
• Press mixture on bottom of ungreased 13x9 inch baking pan.
• Bake for 12 minutes, remove from oven and cool slightly.
• In a medium-sized bowl, combine the eggs, milk, coconut and pecans.
• Pour over the crust.
• Bake for 18 to 20 minutes or until set in center.
• Cool and cut into bars.
• In top of a double boiler over boiling water, melt the chocolate chips and melted butter until smooth, drizzle over the cut bars.