Coconut Apricot Bars

When it comes to sweet treats that evoke sunshine and joy, Coconut Apricot Bars take the cake—or, in this case, the pan! These delectable bars blend the tropical flavor of coconut with the sweet tartness of apricot preserves, creating a dessert that’s not only delicious but also incredibly easy to make. Perfect for any occasion, whether it’s a potluck, a picnic, or simply a cozy afternoon at home, these bars will leave everyone asking for seconds. Let’s dive into why you should make these bars and how to whip them up in your kitchen.

Top Reasons to Make Coconut Apricot Bars

• Flavor Explosion: The combination of sweet coconut and tangy apricot creates a delightful flavor profile that’s hard to resist.
• Simple Ingredients: With just a handful of pantry staples, you can create a dessert that looks and tastes gourmet.
• Perfect for Any Season: These bars are versatile; they’re equally refreshing in summer and comforting in winter.
• Make-Ahead Friendly: They store well, making them an excellent choice for meal prep or last-minute gatherings.
• Kid-Friendly: The sweet flavors and chewy texture are sure to be a hit with children and adults alike!

Ingredient List

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

Essential Tools for Success

• Mixing Bowls: A couple of different sizes will help in mixing ingredients efficiently.
• 9×9 inch Baking Pan: The perfect size for these bars; make sure it’s greased or lined with parchment paper.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
• Spatula: Ideal for spreading the batter evenly in the pan.
• Oven Mitts: Safety first! Protect your hands when taking the bars out of the oven.

Coconut Apricot Bars: Step-by-Step Guide

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your bars will bake evenly.

Step 2: Prepare the Baking Pan

Grease a 9×9 inch baking pan or line it with parchment paper for easy removal later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the 1/2 cup butter and 1 cup sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with a hand mixer.

Step 4: Add the Egg and Vanilla

Mix in the 1 egg and 1 teaspoon vanilla, blending until fully incorporated.

Step 5: Combine Dry Ingredients

In another bowl, whisk together the 1 cup flour and 1/2 teaspoon baking powder. Gradually add this to the butter mixture, stirring until just combined.

Step 6: Fold in Coconut and Almonds

Gently fold in the 1 1/2 cups coconut and 1/2 cup slivered almonds until evenly distributed throughout the batter.

Step 7: Spread the Batter

Spoon the batter into the prepared baking pan, spreading it evenly with a spatula.

Step 8: Add the Apricot Preserves

Carefully spoon the 13-ounce jar apricot preserves over the top of the batter. Use a knife or spatula to swirl it slightly into the batter for an artistic touch.

Step 9: Bake

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

Step 10: Cool and Serve

Let the bars cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and sprinkle with additional slivered almonds if desired.

Spring to Winter: Ideas

• Try using different fruit preserves like raspberry or peach for a unique twist!
• Serve warm with a scoop of vanilla ice cream for a decadent dessert.
• Top with whipped cream and fresh fruit for a refreshing summer treat.
• In winter, pair with a cup of warm spiced tea or coffee for a cozy snack.

Method to the Madness

These Coconut Apricot Bars are not just about taste; they’re about the experience of baking. With each step, you’ll find joy in the process, from creaming the butter and sugar to swirling the apricot preserves. This recipe is forgiving and allows for some creativity—whether you want to add more coconut, substitute different nuts, or even incorporate chocolate chips for an extra indulgence. The key is to enjoy every moment in the kitchen, knowing that a delicious treat awaits at the end!

Meal Prep & Storage Notes

These bars are perfect for meal prep. They can be stored in an airtight container at room temperature for up to 3 days, or you can refrigerate them for a week. For longer storage, consider freezing the bars. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag. They will keep well for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again!

Handy Q&A

Can I use unsweetened coconut instead of sweetened?

Yes, you can! Just keep in mind that the bars may be less sweet, so you might want to adjust the sugar accordingly.

What can I use instead of apricot preserves?

Feel free to use any fruit preserves you enjoy, such as peach, raspberry, or even fig. Each will give a different flavor profile to your bars!

Can I make these bars gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend, and ensure that your baking powder is gluten-free as well.

How do I know when the bars are done baking?

The bars are done when the edges are golden brown and a toothpick inserted in the center comes out clean. They may look slightly soft in the middle but will firm up as they cool.

Try These Next

• Lemon Bars
• Chocolate Chip Cookie Bars
• Vegan Brownies
• Butterfinger Brownies

Final Thoughts

Coconut Apricot Bars are a delightful treat that brings together the best of both flavors—sweet and tangy, chewy and crunchy. They’re easy to make and versatile enough to suit any occasion. Whether you enjoy them as an afternoon snack or a dessert after dinner, these bars will surely become a favorite in your household. So grab your ingredients, gather your loved ones, and start baking these heavenly bars today. You won’t regret it!