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, on-time neighbour and Grade 2 teacher to my older twin brother and sister, Dot Bradbury. 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 but the popularity of this recipe challenges that notion. They are quite easy to make and combine 2 other of my favorite baking ingredients, dried coconut and sweetened condensed milk; add tot hat 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
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- 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.
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