Crust
1/2 cup butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
Topping
1 cup chopped dried apricots
water
1/2 cup sweetened coconut
2 eggs
1 cup packed brown sugar
1/3 cup all-purpose flour
1/2 tsp baking powder
1 tsp vanilla
1/2 cup chopped almonds
Preheat oven to 325 F (160 C) and grease a 9-inch square baking pan.
Crust: Cream butter and granulated sugar until light and creamy. Add flour; mix well. Press into prepared pan.
Bake for 15 to 20 minutes or until light golden.
Topping: Combine apricots and enough water to cover in small saucepan. Bring to boil over low heat and simmer for 10 minutes. Drain well; set aside.
Beat eggs and brown sugar until smoothly blended. Stir in flour, baking powder and vanilla. Mix well. Stir in apricot mixture, coconut and almonds. Spread over warm crust.
Bake for 30 to 35 minutes. Cool completely in pan on rack, then cut into squares.
Note: I used 1/2 cup of water to simmer the apricots. This way, I did not have to drain any liquid after the 10 minutes.
Source: Adapted from Robin Hood Home Baking, 2004
4 comments:
These look absolutely lovely! I think I'll have to bake a batch for school snacks this week. Thank you for the recipe.
I love apricot and coconut. These are going on my list for sure.
Hi
I am wondering if there is a substitute for coconut? I love the rest of the recipe so wondering if there is way I can make it!!
Thanks,
Yosha
Hi Yosha - You can just omit the coconut. I just added it in because I like it but it certainly isn't necessary to make the squares! I hope you give them a try. :)
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