Thursday, November 21, 2019
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| Apricot Coconut Cookie Bars |
For the shortbread base, combine:
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.
For the top layer combine:
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 need not be brown at all. Cool completely before cutting in squares or bars and serving. These also freeze very well.
- ½ cup butter
- ¼ cup sugar
- 1 cup flour
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.
For the top layer combine:
- 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
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 need not be brown at all. Cool completely before cutting in squares or bars and serving. These also freeze very well.