That Skinny Chick Can Bake
Coconut Apricot Bars featured image

Coconut Apricot Bars

Layers of coconut and almond filled cookie dough and apricot preserves make these Coconut Apricot Bars scrumptious and unforgettableIf getting ripe and juicy fresh apricots is nearly impossible where you live, these jam bars are the solution for any cravings!

I just returned from a food blogger conference in Chicago and shared these bars in my first blogger recipe swap to rave reviews. It’s super easy to tweak this recipe with your favorite preserves!

Coconut Apricot Bars stacked on a small white plate

Apricot Bars

I love having the opportunity to bake for other foodies and needed to pull out all the stops. I was going to attend my first ever Eat Write Retreat blogger conference in Chicago, and one of the optional events was to do a food swap.

I had a few criteria in the back of my mind: scrumptious, of course, portable and visually appealing. But I also saw it as an opportunity to bake up some treats that my family might snub—silly people don’t like apricots, coconut or nuts. So I turned to this recipe for buttery layered coconut apricot bars to share with both old and new blogger friends. The gal that won my bars indulged after her morning run. She gushed how they were so buttery and practically melted in her mouth! Yup, they’re delicious!

Check out how to cut the perfect cookie bars to make these bars perfect for gifting!

Coconut Apricot Bars with dried apricot garnishes on a small square plate

 Out of This World Coconut Apricot Bars

I love it when a recipe surpasses my expectations. These tender bars with a multitude of textures between the jam, buttery cookie dough, nuts, and coconut just made me swoon. I was relieved that I was packing the majority of them up for the convention.

One fellow blogger approached me the morning after the swap telling me she was now following my blog so she could get the recipe—as well as admitting she was just going to eat one bar, but somehow all 3 disappeared. Another very fit friend said she tried not to think of how much butter was in these as she savored each bite.

Moderation is my motto. These easy bar cookies are worth the splurge!

Tips for Making Bar Cookies:

  • PRO- Tip: Line your baking pan with non-stick foil. This will prevent the jam from sticking to the sides of the pan. It also helps so you can lift out the bars as a whole onto your cutting board. 
  • These bars are so rich and  tender, that you’ll want to chill them before removing from the pan and cutting. Cold bars are easier to slice into neat squares. They taste best served at room temperature.
  • As with most baking, the ingredients will mix better at room temperature. The butter should not be so warm that it looks greasy, just soft so you can easily cream it with the sugar.
  • I haven’t tried this, but if you’d like slightly thicker bars, try baking this recipe in an 11 x 7-inch pan. They will need to be baked longer due to the depth. It’s wise to drop the temperature 25 degrees as well to compensate for the longer baking time.
  • You are not limited to apricot preserves. These bars will be just as amazing with your favorite jams or preserves. 
  • I like using apricot preserves not apricot jam in these bars. Preserves have little chunks of fruit and add the texture you can’t get with jam.
  • Note that these apricot crumble bars are tender and delicate due to the butter and preserves. It’s best to leave them in the baking pan until you’re ready to serve.  Some readers have suggested adding some extra flour to the batter. If you’d like a sturdier bar, try adding 2-4 tablespoons more flour.
  • Store the pan in the refrigerator, covered tightly with foil. These bars will also freeze well.
Coconut Apricot Bars photo and text collage

How Do You Store Apricot Bars?

These should be stored in an airtight container. They’ll be OK on the counter for a day, but as I mentioned above, I prefer keeping them in the refrigerator for up to 3 days. Leftovers can be frozen for up to 3 months. Defrost in the refrigerator for the best results.

What to Do With Leftover Apricot Preserves

Try a smear of apricot preserves on a ham and cheese sandwich for a sweet-salty party in your mouth. Use to glaze carrots or a ham. Or how about thumbprint cookies?

More Bar Cookies You’ll Love:

Bar cookies take less time to make than single cookies! They’re the perfect way to serve a crowd. Check out some of my favorites.

Love this recipe? Please consider rating it in the comments below. You can also follow me on FACEBOOKPINTEREST and INSTAGRAM.

Apricot Bars | Scrumptious layered bars with coconut, almonds and apricot preserves

Coconut Apricot Bars

A terrific coconut apricot bar that can be customized using your favorite jam

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 24 bars


  • 3/4 cup butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 cup flour*
  • 1/4 teaspoon baking powder
  • 1 1/3 cups coconut, I used sweetened Angel Flake
  • 1/2 cup slivered almonds plus more to sprinkle over bars
  • 1/2 teaspoon vanilla
  • 13-ounce jar apricot preserves (may use other flavors)


  1. Preheat oven to 350º. Line 9 x 13 baking pan with non-stick foil (or regular foil sprayed with cooking spray).
  2. In large mixing bowl cream butter and sugar. Add egg, mix well. Mix together the flour and baking powder and add to the butter mixture. Add coconut, nuts and vanilla, blending well.
  3. Press two-thirds of the dough into the prepared baking pan. Spread with preserves. Crumble remaining dough over top of preserves. Sprinkle with a handful more of almonds if desired.
  4. Bake at 350° for 30 - 35 minutes or until golden brown. Cool and cut into squares.


*Some readers have suggested the crust may need some extra flour due to it's delicate nature. If you'd like a sturdier bar, you could add 2-4 tablespoons more flour to the batter.

Nutrition Information:



Serving Size:

1 bar

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g


Please leave a comment on the blog or share a photo on Pinterest

Chicago weekend with college friends and blogger friends collage

A Whirlwind Weekend in Chicago

Besides the fabulous, highly recommended Eat Write Retreat blogger conference, I also squeezed in a reunion with 17 of my dearest sorority sisters. I was able to reconnect with some treasured friends, many of whom I hadn’t seen in decades.

And the conference gave me the opportunity to interact with a magnificent group of bloggers, a few who had been only virtual friends till this retreat. Kudos to Casey Benedict and Robyn Webb, the conference organizers, for sharing their vast knowledge and welcoming us all so graciously. The event was held at the funky Catalyst Ranch in the West Loop—if this place doesn’t trigger creativity, nowhere will. Now I need a nap.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

71 comments on “Coconut Apricot Bars”

  1. Lizzy I love apricots one of my favorite fruits!
    These bars look wonderful:))

  2. What an incredible weekend away and you certainly packed in a lot. How wonderful to have been able to catch up with 17 of your sorority friends! What a lot of catching up you must have done. I bet the weekend went by in a flash. I can’t believe your family don’t like apricots! They are a favourite of mine and I love the look of your apricot bars xx

  3. These bars sound very good! Coconut, almond and apricots sounds really good.

  4. Oh I would have loved to be a taste tester for these cookies:@)

  5. I’m a big coconut fan so these sounds divine! For a more indulgent treat, I bet they’d be amazing with ice cream 🙂

  6. These bars look scrumptious!

  7. Sounds like you had a fun time! I’d have a fun time with these bars — apricots are one of my favorites! And you don’t see them used in baked things that much these days — pity. Anyway, terrific stuff — thanks.

  8. How fun! One day I’ll make it to EWR… These apricot bars look totally scrumptious – it’s amazing how creative you are, Liz, considering the crew you’re cooking for 😉 They don’t like apricots, coconut or nuts – sacrilege!

  9. Coconut, almonds, and apricots…one look and I knew these bars were a triple-threat of deliciousness. Terrific work, Liz. And what a wonderful time you had at the conference with many familiar faces. One of these days my mug may show up! 🙂

  10. I absolutely adore bar cookies, and apricots are a fave. Fortunately we love coconut. These looks so good, that I truly must make them. Beautiful photograph, too.

  11. Apricot bars remind me of treats served by a childhood friend who was 3/4 Australian and 1/4 Japanese. Her mum always had the most fantabulous tea and treats….Looks like you do, too. P.s. Looks like you had a terrific time in Chicago. i’ve heard many wonderful things about Eat Write Retreat =) And Chicago is one heck of a foodie town!

  12. What luscious bars, the combination of apricots and coconut sounds sublime!

  13. We attended EatWriteRetreat in Philadelphia a few years ago. It was wonderful! I can see why everyone loved these bars. I can feel the deliciousness through the screen.

  14. Count me in as one of those silly people. These sound fantastic! As does that conference. What fun. Glad you took the time to enjoy it!

  15. Apricots are definitely a favourite and putting my them into bars takes them over the top! Perfect square bars no less.

  16. Been ages since I last savoured apricot bars! Love to have some right now! xoxo

  17. Y’all had a ball. I wish I could have attended this blogger conference in Chicago. I saw Kate from Diethood in one of the pics. I hope I can meet you and her one day.
    And the bars… I couldn’t have only one. I am adding them to my recipes-to-try list.

  18. Liz, these look wonderful. Definitely on my to do list, I know Jim will love them.

  19. What a fabulous weekend you had Liz ! These apricots bars are amazing for any moment 🙂

  20. Bars look awesome! Great for any time! Thanks a lot for the recipe!

  21. These look great, Liz. 🙂 I don’t think I’ve ever baked anything with apricots before, but I’m excited to try.

  22. Liz, they look great! I love coconut and apricots also, but never really bake anything with them. I’ll have to now after seeing this. Sounds like you had a great time here in Chicago!

  23. So glad you had a great time at the conference 🙂 These bars look sensational! Love apricots but have never baked with them! Can’t wait to try these!

  24. Oooh la la!! Coconut, almonds, apricots oh my! These look perfectly perfect Lizzy ^_^

    Sounds like such a fun event…Lizzy you are so fabulous 😉 …hopefully someday all us bloggers can meet up. It would be epic fun!

    Have a great weekend!


  25. Lizzy,
    Your blog conference stories make me wish I was there. My hubby would love these bars except for the coconut. Do you think I could leave out the coconut?
    Have a great 4th of July.

  26. These bars look delicious. I’m not sure I could practice proper restraint in the same room as these. 🙂 Too funny on the guys not liking nuts, coconut, and apricots…goodness that’s a lot. Looks like you had a great conference and meet up with old friends! Fun times. 🙂

  27. Almonds, coconut and apricots? Talk about a trio of deliciousness!

  28. Yum, these look delish. It looks like something my mum used to make when I was growing up, except I think she rehydrated dried apricot instead of using apricot jam. Looks like you had fun in Chicago!

  29. I love everything that has coconut, and this recipe looks amazing! And it’s not difficult to make. This is for sure a recipe to try 🙂

  30. What a good idea to make apricot bars. I think I’ll cook down the apricots versus using jam when I try this recipe. Thanks, Liz!

  31. What a wonderful weekend Liz, and these bar are amazing, we love apricot here!

  32. The blogger conference is so cool, Liz! Glad that you were able to reconnect with your friends & that’s something to celebrate about. Happy weekend, dear! xoxo

  33. I have made a few different bars with apricots and they always always a hit. I also use those Safety Eggs exclusively in my kitchen. Love that they are worry free.

  34. Looks like those conferences are a lot of fun. These bars would be so hard for me to resist. Oh yum!

  35. If I want to omit the coconut and almonds, what can I substitute or do I just leave them out?

    • I think you can easily omit the almonds, but there’s a lot of coconut in the recipe. It gives bulk to the dough so I’m not sure how these would turn out if you totally eliminate it. I did a google search for possible substitute and came up with nuts or sauerkruat! I don’t think I’d use either! Sorry I’m not of more help. If you dare to try it without either, let me know how it goes. A different recipe might be the safest bet.

  36. This recipe is fabulous….sooo yummy. I love the coconut and almonds. I’ve made it as is, with apricot preserves and again with a strawberry, raspberry, red currant preserve as well. All I can say is YUM!

  37. This recipe calls for one cup of flour. Is this correct? I made these today and they are almost falling apart. They are so buttery. Is it possible one cup of flour is a typo? If I make them again, I will add another cup of flour.

    • Hi, Eileen,

      No, not a typo, but they are rather rich and delicate. I like to keep them in the fridge in the summer so they’re firmer. If you’d like to add another 1/4+ cup of flour, I don’t think that would hurt.

  38. Wow, these bars look good. Pinning

  39. Mmmm, apricot! I love the sound of this recipe! Yum!
    Thanks for sharing!

  40. I am making these now and it is a mess trying to spread the dough over the preserves. I sure hope they will turn out good!

  41. Delicious .. I will implement it but the size of the mold that I baked this bar

  42. I love apricots, so I know I would love these! They look so delicious!!

  43. Obsessed with the coconut and apricot together here! Total flavor match made in heaven in this sweet dessert recipe!!!

  44. I would never have thought to use apricots in a dessert bar! Great idea!

  45. Liz! You’ve done it again- these are fantastic! Apricots are so underutilized in both sweet and savory recipes. I forgot how much I love them.

  46. Love that you used apricot in these… I feel like it is a fruit that doesn’t get used enough. Cannot wait to take the first bite!

  47. So gooey and delicious!

  48. I really need to use apricots more. These are the perfect way to do so!

  49. the almonds and the coconut are perfect in here!

  50. Do you think it would be possible to make these ahead and freeze them?

    • Hi, Carolyn,

      I find most cookies and bar cookies freeze well. I think these would, too. I’d defrost them in the refrigerator as they are pretty moist and delicate and will slice best cold. Enjoy!

  51. Never had coconut and apricot together until I tried these and wow! I was missing out.

  52. I don’t why I never think to bake with apricot! These are amazing!

  53. My mom used to make a similar version of these bars, but hers was with strawberries. This version with apricots was just as good. Thanks for sharing.

  54. I loved it! Taste SO good!

  55. I love apricot! This flavor combo sounds delicious! 

  56. Just a question as this recipe looks great. I am not the biggest fan of coconut. Could the coconut be replaced by almonds?

    • Hi, Ligi,

      I’ve never tried replacing the coconut with nuts, but I think it should work. The coconut is just adding texture as would the almonds. If you try it, let me know how it goes!

  57. Would I be able to sub Crisco for the butter?  We don’t do dairy. I know I would miss that buttery flavor, but I really would love to make these bars.  They  look so yummy,

    Thank you.

  58. Could hardly wait til these bars cooled. Then, WOW! So scrumptious and rich. Apricots are my favorite in pastries and this recipe doesn’t disappoint. Thanks for sharing.

  59. OMG this is five star sinful it’s so good. I used peach/mango preserves and whole wheat flour. Aluminum foil was a pain so I used only a biscotti pan sprayed with Pam. It’s the perfect size and the bars lifted out easily. Only other adjustments I made was for high altitude since I’m a mile high. 

  60. I just tried your recipe and the top looks great but the bottom crust doesn’t seem to be done or browned at all. Any suggestions?

    • Hi Dacia,

      All ovens bake differently, but I’ll say that these bars bake up rather soft and the crust doesn’t brown much. You can add another 5 minutes to the baking time or if your oven element is at the bottom of the oven, you can bake on a lower rack. Hope they were still tasty!!

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