Layers of coconut and almond filled cookie dough and apricot preserves make these Coconut Apricot Bars scrumptious and unforgettable.
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 jam!
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Coconut 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 sponsored by Safest Choice Eggs.
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.
Check out how to cut the perfect cookie bars to make these bars perfect for gifting!
Out of This World Apricot Bars
I love when a recipe surpasses my expectations. These tender bars with a multitude of textures between the jam, buttery cookie dough, nuts and coconuts 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 coconut apricot bars are worth the splurge!
Tips for Making These Coconut Apricot Bars:
- 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. They can be 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.
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.
- Gooey Peanut Butter Chocolate Chip Bars from Crazy for Crust — the classic combo of chocolate and peanut butter cannot be beat!
- Cookie Dough Billionaire Bars from That Skinny Chick Can Bake
- Caramel Magic Cookie Bars from Love from the Oven — I can never resist a magic cookie bar, but with caramel? Amazing!
- White Chocolate Raspberry Bars from That Skinny Chick Can Bake
- Blueberry Crumb Bars from Brown Eyed Baker — So much easier than baking a pie, and so darn tasty!
- Caramel Apple Pie Toffee Bars from That Skinny Chick Can Bake
Coconut Apricot Bars
A terrific coconut apricot bar that can be customized using your favorite jam
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 24 bars
- Category: Dessert, Bar Cookies
- Method: Baking
- Cuisine: American
- 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)
- Preheat oven to 350º. Line 9 x 13 baking pan with non-stick foil (or regular foil sprayed with cooking spray).
- 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.
- 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.
- Bake at 350° for 30 – 35 minutes or until golden brown. Cool and cut into squares.
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.
Disclosure: Davidson’s Safest Choice Eggs supplied me with complimentary eggs . I was not compensated for writing this post and the opinions expressed herein are those of the author and are not indicative of the opinions or positions of Safest Choice.