Apricot Coconut Squares Recipes

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COCONUT APRICOT BARS RECIPE



Coconut Apricot Bars Recipe image

A terrific coconut apricot bar that can be customized using your favorite jam

Provided by Liz Berg

Categories     Bar Cookies

Time 50m

Number Of Ingredients 9

3/4 cup butter, at room temperature
1 cup sugar
1 egg
1 cup flour*
1/4 teaspoon baking powder
1 1/3 cups coconut, I used sweetened Angel Flake
1/2 cup slivered almonds plus more to sprinkle over bars
1/2 teaspoon vanilla
13-ounce jar apricot preserves (may use other flavors)

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.

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat

APRICOT-COCONUT SQUARES



Apricot-Coconut Squares image

The yummiest apricot-coconut squares you've ever tasted!

Provided by Jo Whattam

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 1h5m

Yield 24

Number Of Ingredients 15

½ cup butter, softened
¼ cup white sugar
1 cup all-purpose flour
⅔ cup dried apricots
1 cup water
2 eggs
1 cup packed light brown sugar
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup chopped walnuts
¾ cup flaked coconut
⅓ cup confectioners' sugar for decoration

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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.3 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 77.2 mg, Sugar 15.6 g

CHEWY APRICOT COCONUT BARS (DIABETIC)



Chewy Apricot Coconut Bars (Diabetic) image

This is a variation on my Recipe #487220. Came up with this in order to use up some extra dried fruit and to make sure my trays this year looked a little different from prior offerings.

Provided by justcallmetoni

Categories     Bar Cookie

Time 25m

Yield 16 serving(s)

Number Of Ingredients 13

1 egg
2 egg whites
5 teaspoons Splenda Sugar Blend for Baking
1/4 teaspoon almond flavoring
1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut, finely chopped
1/2 cup chopped hazelnuts (optional) or 1/2 cup almonds (optional)
1/3 cup dried apricot, finely diced
2 tablespoons candied ginger, finely diced

Steps:

  • Preheat oven 350 degrees.
  • Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
  • Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
  • Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
  • Spread batter evenly in greased 8-inch square baking pan.
  • Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
  • Cut into squares.

Nutrition Facts : Calories 119.2, Fat 9.5, SaturatedFat 4.3, Cholesterol 11.6, Sodium 139.2, Carbohydrate 7.4, Fiber 1.2, Sugar 2.5, Protein 1.8

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

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.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT COCONUT BARS



Apricot Coconut Bars image

Just a wonderful combination of apricots, coconut, condensed milk to make a delicious fruity bar cookie. Sometimes I use a 6 ounce package Sunkist Fruit Bits instead of the apricots.

Provided by mandabears

Categories     Bar Cookie

Time 1h10m

Yield 24 bars

Number Of Ingredients 9

1/2 cup butter, softened (1 stick)
1/4 cup sugar
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, well beaten
15 ounces condensed milk
1/2 cup flaked coconut
6 ounces dried apricots, finely chopped

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.

Nutrition Facts : Calories 159.3, Fat 6.5, SaturatedFat 4, Cholesterol 34.2, Sodium 93.7, Carbohydrate 23.1, Fiber 0.8, Sugar 17.1, Protein 3.1

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