Apricot Orange And Coconut Bar Recipes

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APRICOT COCONUT BARS



Apricot Coconut Bars image

"I created this recipe last winter and have had so many favorable comments from those who've sampled it." Our taste panel, too, just raved about the great apricot flavor and sprinkling of coconut that make these bars so special! Barbara Rohlf - Spirit Lake, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 10

1 package (16 ounces) pound cake mix
4 eggs
1/2 cup butter, melted
2 teaspoons vanilla extract, divided
1 cup chopped dried apricots
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1/2 cup apricot preserves
3/4 cup sweetened shredded coconut
3/4 cup sliced almonds

Steps:

  • In a large bowl, combine the cake mix, 2 eggs, butter and 1 teaspoon vanilla; beat until well blended. Fold in dried apricots. Spread into a greased 15x10x1-in. baking pan; set aside., In another bowl, beat the cream cheese, confectioners' sugar, preserves and remaining vanilla. Add remaining eggs; beat on low speed just until combined. Gently spread over cake batter. Sprinkle with coconut and almonds., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 273 calories, Fat 15g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 153mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

APRICOT BARS



Apricot Bars image

Shortbread Apricot Bars with dried apricots are covered in a mouthwatering buttery shortbread crust of coconut and pecans. You don't have to wait for apricot season to enjoy sweet apricots. Serve these for dessert or serve these at a gathering!

Provided by Barbara Curry

Categories     Dessert

Number Of Ingredients 8

12 ounces dried apricots ((11/2 cups))
1 ¾ cups sugar (divided)
¾ cup butter (softened)
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sweetened coconut (toasted)
½ cup pecans (chopped)

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.

Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 95 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

ORANGE APRICOT LOAF



Orange Apricot Loaf image

A great loaf to warm you up on a cold, rainy day. It's bursting with apricot and orange flavor and sure to put a pleasant smell in the air when it's baked.

Provided by Linda

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 9

½ cup sultana raisins, chopped
¼ cup dried apricots, chopped
1 tablespoon orange zest
2 tablespoons orange juice
3 tablespoons butter, softened
½ cup white sugar
1 egg
2 cups self-rising flour
¾ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, combine sultanas, apricots, orange rind and orange juice. Let stand for 10 minutes.
  • In a large bowl, cream butter and sugar together. Beat in egg. Stir in fruit. Stir in flour alternately with milk. Pour batter into prepared pan.
  • Bake in preheated oven for 40 to 45 minutes, or until toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 31.1 g, Cholesterol 24.4 mg, Fat 3.8 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 300.8 mg, Sugar 14.8 g

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

APRICOT-COCONUT COOKIE BARS



Apricot-Coconut Cookie Bars image

Apricot-Coconut Cookie Bars

Provided by Kristie Hawk

Categories     Appetizer     Breakfast     Dessert     Snack

Time 1h20m

Yield 20

Number Of Ingredients 9

butter or margarine, softened
sugar
all-purpose flour
baking powder
salt
large eggs, well beaten
sweetened condensed milk
flaked coconut
finely chopped dried apricots

Steps:

  • Preheat oven to 350*F.
  • In a medium-size bowl, combine butter or margarine, sugar, and 1 cup flour. With two knives or a pastry blender, cut ingredients together until the mixture resembles coarse cornmeal.
  • Press pastry evenly on the bottom and 1 inch up sides of a buttered 9 inch pan.
  • Bake in a moderate 350*F oven for about 25 minutes.
  • Remove from the oven and set aside. Hold oven at 350*F.
  • Into a mixing bowl, sift together baking powder, salt, and 1/3 cup flour.
  • Stir in eggs, sweetened condensed milk, coconut, and apricots; mix well.
  • Pour mixture evenly over the baked pastry. Return to oven. Bake 35 minutes, or until the top is firm.
  • Cool in pan. Cut into squares and Enjoy!

APRICOT, COCONUT AND ALMOND BARS



Apricot, Coconut and Almond Bars image

These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).

Provided by Sharon123

Categories     Bar Cookie

Time 1h20m

Yield 16 bars

Number Of Ingredients 11

1 1/2 cups water
1/2 cup sugar
1 1/2 cups dried apricots, finely diced (10 oz.)
1/2 cup unsalted butter (1 stick)
1/3 cup brown sugar
1/4 cup honey
1 pinch salt
1 1/2 cups sweetened flaked coconut (4 oz.)
3/4 cup almonds, sliced, blanched (2 1/2 oz.)
2 1/2 cups old fashioned oats
1/2 cup all-purpose flour

Steps:

  • Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
  • Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
  • Note:.
  • The bars can be stored in an airtight container for up to 2 days.

Nutrition Facts : Calories 282.9, Fat 13.2, SaturatedFat 6.8, Cholesterol 15.2, Sodium 59.5, Carbohydrate 39.6, Fiber 3.4, Sugar 25.8, Protein 4.6

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