1/2 cup butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
1 cup chopped dried apricots
1/2 cup sweetened coconut
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