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Apricot Coconut Cookie Bars

Apricot Coconut Cookie Bars

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
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.