APRICOT COCONUT CRUMBLE BARS
Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
Provided by Barry C. Parsons
Categories Cookie Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Sift together the flour, sugar, baking powder, coconut and salt.
- Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
- Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
- Pour and spread the apricot filling evenly over the bottom crumbs.
- Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
- Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
- Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
- Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.
Nutrition Facts : Calories 156 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 grams, Sodium 69 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
APRICOT-COCONUT SQUARES
The yummiest apricot-coconut squares you've ever tasted!
Provided by Jo Whattam
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h5m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
- In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
- Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.3 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 77.2 mg, Sugar 15.6 g
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT JAM COCONUT BARS
In memory of my beloved mother-in-law, Lisa. These bars freeze well and are one of Oma's many recipes that became favourites of ours.
Provided by Emjay99
Categories Bar Cookie
Time 45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cream together butter and sugar.
- Beat in the egg and vanilla extract.
- Sift in the flour and baking powder.
- Stir in the coconut.
- Pat 3/4 of the dough onto the bottom and up the sides of a sprayed 9 x 11 shiny pan.
- Spread with jam - the amount is up to you whether you wish to use less than a cup or more.
- Sprinkle (or grate) the remaining dough over top.
- Bake for 35 minutes - until golden brown - depending on your oven.
- Remove from oven - use a pizza cutter to cut into squares, bars or diamonds and place on a wire rack to cool completely.
Nutrition Facts : Calories 192, Fat 9.5, SaturatedFat 6.8, Cholesterol 24.1, Sodium 66.4, Carbohydrate 26.2, Fiber 1.2, Sugar 13.7, Protein 1.9
APRICOT COCONUT BARS
Just a wonderful combination of apricots, coconut, condensed milk to make a delicious fruity bar cookie. Sometimes I use a 6 ounce package Sunkist Fruit Bits instead of the apricots.
Provided by mandabears
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place butter, sugar and 1 cup flour in a large bowl.
- Cut butter in with a pastry blender until coarse crumbs form.
- Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
- Bake for 25 minutes.
- Remove pan from oven to a wire rack to cool.
- Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
- Mix well.
- Spread mixture evenly over crust.
- Bake at 350 degrees for 35 minutes.
- Cool in pan.
Nutrition Facts : Calories 159.3, Fat 6.5, SaturatedFat 4, Cholesterol 34.2, Sodium 93.7, Carbohydrate 23.1, Fiber 0.8, Sugar 17.1, Protein 3.1
APRICOT JAM AND COCONUT SQUARES
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350ºF. Lightly grease an 8-by-8-inch metal baking pan with cooking spray. To remove the cookies with ease, line the pan, lengthwise and widthwise, with two 8-inch-wide sheets of parchment paper or foil, shiny side up, leaving a few inches of the paper hanging over the edges.2. In a medium bowl, mix together the flour, granulated sugar, brown sugar, baking soda, salt, and pecans. Using your fingers or a pastry blender, work the butter into the flour mixture until crumbly. Transfer 1/2 cup of the mixture to a small bowl, stir in the coconut, and set aside to use as the topping. Transfer the remaining mixture to the prepared pan and press evenly across the bottom of the pan. Bake until the crust begins to brown, about 20 minutes.3. Spread the hot crust with the apricot preserves. Lightly press the reserved topping onto the preserves, return to the oven, and bake until the coconut is well toasted, about 25 minutes.4. Transfer to a rack to cool and set, about 11/2 hours. Use the parchment paper handles to remove and transfer to a cutting board. Cut into thirty-two 1-by-2-inch bars.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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