Apricot Coconut Cookie Bars

These Apricot Coconut Cookie Bars have a buttery shortbread base with a sweet apricot and coconut top layer that’s enriched with sweetened condensed milk.

Apricot Coconut Cookie Bars

Apricot Coconut Cookie Bars

I continue to be surprised at the popularity of these Apricot Coconut Cookie Bars on our website. It was first featured on Rock Recipes in the very early days of the website back in 2007 but the recipe is much older than that.

I first got the recipe in my early teens from a family friend. Dot Bradbury was a  one-time neighbour and Grade 2 teacher to my older twin brother and sister. We have been making them every Christmas season here in Newfoundland ever since, particularly since they freeze so well.

Dried apricots for Apricot Coconut Cookie Bars

I always thought that my fondness for dried apricots was not a widely shared preference. The popularity of this recipe challenges that notion.

They are quite easy to make and combine 2 other of my favourite baking ingredients, dried coconut and sweetened condensed milk. Add to  that the fact that it all sits on a buttery shortbread base and you might begin to see why I find these so irresistible.

Originally published on December 13 2007

Apricot Coconut Cookie Bars

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You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. 

Newfoundland Christmas Cookie Recipes

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Apricot Coconut Cookie Bars

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

One of my very favourite freezer friendly recipes, these Apricot Coconut Cookie Bars have a buttery shortbread base with a sweet apricot and coconut top layer that's enriched with sweetened condensed milk.

Course: Cookies

Servings: 2 dozen cookie bars

Author: Barry C. Parsons

Ingredients

For the shortbread base

• ½ cup butter
• ¼ cup sugar
• 1 cup flour

For the top layer

• 1 cup chopped dried apricots
• 1 can sweetened condensed milk
• 2 well beaten eggs
• 1 1/3 cups fine unsweetened coconut
• 1/4 cup flour
• ¼ tsp baking powder
• Pinch salt

Instructions

To make the bottom layer

1. Combine the flour, sugar and butter until the butter is fully incorporated and the mixture becomes crumbly.
2. Press into the bottom of a greased and parchment paper lined 9x9 inch baking pan.
3. Bake for 20 minutes at 350 degrees F before adding the coconut apricot layer.

To make the top layer

1. Combine all of the top layer ingredients together and pour over the base and bake for approximately 20-25 minutes at 350 degrees F (325 degrees f for glass bake ware) or until the top is just starting to brown at the edges. The top does not need not be brown at all.
2. Cool completely before cutting in squares or bars and serving.
3. These also freeze very well.

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