Coconut Apricot Bars
These Coconut Apricot Bars are a tropical delight! Easy to make and perfect for any occasion, they blend sweet coconut with tangy apricot for a delicious treat.
Servings: 16 servings
Ingredients
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x9 inch baking pan or line it with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Mix in the egg and vanilla, blending until fully incorporated.
- In another bowl, whisk together the flour and baking powder, then gradually add to the butter mixture.
- Fold in the coconut and slivered almonds until evenly distributed.
- Spoon the batter into the prepared baking pan, spreading it evenly.
- Spoon the apricot preserves over the top of the batter and swirl slightly.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack. Cut into squares and sprinkle with almonds if desired.
Equipment
- Mixing Bowls
- 9x9-inch Baking Pan
- Measuring cups and spoons
- Spatula
- Oven mitts
Notes
- For a unique twist, try using different fruit preserves like raspberry or peach.
- Serve warm with vanilla ice cream for a decadent dessert.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.