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
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.
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
For over 100 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection.
- ½ cup butter
- ¼ cup sugar
- 1 cup flour
- 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
Combine the flour, sugar and butter until the butter is fully incorporated and the mixture becomes crumbly.
Press into the bottom of a greased and parchment paper lined 9x9 inch baking pan.
Bake for 20 minutes at 350 degrees F before adding the coconut apricot layer.
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.
Cool completely before cutting in squares or bars and serving.
These also freeze very well.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.