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 Time20minutes
Cook Time40minutes
Total Time1hour
Servings2dozen cookie bars
AuthorBarry C. Parsons
Ingredients
For the shortbread base
½cupbutter
¼cupsugar
1cupflour
For the top layer
1cupchopped dried apricots
1can sweetened condensed milk
2well beaten eggs
1 1/3cupsfine unsweetened coconut
1/4cupflour
¼tspbaking powder
Pinchsalt
Instructions
To make the bottom layer
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.
To make the top 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.