Coconut Apricot Bars
Layers of coconut and almond-filled cookie dough and apricot preserves make these Coconut Apricot Bars scrumptious and unforgettable. If 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 Jam Bars in my first blogger recipe swap to rave reviews. It’s super easy to tweak this recipe with your favorite preserves!
Why You Must Make
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!
- Apricot desserts are few and far between. These are perfect for gatherings when you want to bring something unusual, yet worthy of rave reviews.
- These bars are super easy to make!
Check out how to cut the perfect cookie bars to make these bars perfect for gifting!
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° as well to compensate for the longer baking time.
- PRO- Tip: You are not limited to apricot preserves. These bars will be just as amazing with any 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 crumb 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.
Frequently Asked Questions
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.
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 ham. Or how about as a filling for thumbprint cookies? It’s also a delicious element in a pastry-wrapped Bake Brie!
You May Also Like:
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.
- 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
- Caramel Stuffed Rice Krispie Treats
- Cookie Dough Billionaire Bars
- Fresh Peach Pie Bars
- Caramel Apple Pie Toffee Bars
- Hot Fudge Cheesecake Bars
- More Bar Cookie Recipes
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Coconut Apricot Bars Recipe
A terrific coconut apricot bar that can be customized using your favorite jam
Ingredients
- ¾ cup butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 cup flour* see note below.
- ¼ teaspoon baking powder
- 1 ⅓ cups coconut, I used sweetened Angel Flake
- ½ cup slivered almonds plus more to sprinkle over bars
- ½ teaspoon vanilla
- 13-ounce jar apricot preserves (may use other flavors)
Instructions
- Preheat the 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, and mix well. Mix together the flour and baking powder and add to the butter mixture. Add coconut, nuts, and vanilla, blending well. Add another ½ cup of flour if you'd like sturdier bars (a reader has a recipe that uses 2 whole cups of flour, but I'd start with ½ cup more and see if you like the texture).
- Press two-thirds of the dough into the prepared baking pan. Spread with preserves. Crumble the remaining dough over the top of the 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.
Notes
*Some readers have suggested the crust may need some extra flour due to its delicate nature. Another reader said she has a similar recipe that uses 2 cups of flour instead of 1. If you'd like a sturdier bar, you could add ½ cup more flour to the batter. Add another ½ cup if you want even sturdier bars.
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Nutrition Information:
Yield:
24Serving Size:
1 barAmount Per Serving: Calories: 176Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 73mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 2g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
88 Comments on “Coconut Apricot Bars”
These were so wonderful! I had some apricot jam to use, and loved it! I’m sure you could use any flavor jam, but the apricot with the coconut was wonderful! I added the almonds on top, and it just finished it off beautifully!
So glad these were a hit, Donna!! Thanks for reporting back!!!
These look fantastic! I’ve been sick, would love a square or two with my morning coffee:@)
Sounds like a great time. I am sure the almond flavor play well with both the coconut and the apricot. Great recipe, Liz!
I just recently had a raspberry bar, and loved it so much. I guess it’s been a long time since I’ve had something like that. Perhaps that has primed me to be drooling over these apricot bars. If I make them, I think I will try the smaller pan, and if I do, I’ll use your tips and let you know how they come out.
These were delicious! I like apricots so always have the jam on hand. Thank you for this yummy dessert. Will be making it again and again.
So happy you enjoyed, Cindy!! Thanks for reporting back 🙂
Made these today for my daughters baby shower, they were everyone’s favorite cookie!!
So light and delicious will definitely be making them again!!
Oh, I’m so glad, Ann!! Thanks for letting me know and congrats on the grandbaby to be!!
Hello Liz and thank you for sharing your recipe. After reading the reviews I edited it slightly and it made a big difference in the consistency of the base. I baked it for 20 minutes or until the edges were very slightly golden before adding the apricot jam and topping. DELICIOUS! They were moist with a very light crunchy bottom.
After you added the jam and topping how long did you additionally bake for? Was total bake time 30-35 minutes?
Hi, Sally,
The total time is 30-35 minutes. The crust and toppings are baked together. Hope you enjoy these yummy bars!
Have you made these with fruit instead of preserves? I have a lot of small apricots that I need to use, and this seems perfect for them- just not sure if I need to make any changes it being the actual fruit versus preserves.
Hi, Valerie,
I haven’t but I’d just chop them up, add some sugar and cook them down until they’re to a preserves consistency. I’d mix in a slurry of water and cornstarch if the juices need thickening. Hope that helps!
These apricot bars are scrumptious, delicate and delightful!! I made a pan and before it even cooled completely, half of it was gone!! This is a wonderful treat that isn’t too difficult to make. Thank you, Liz. I am writing because I am making another pan today.
These are wonderful! I have made them twice in 2 weeks. The first time I added the extra flour, second time I did not. Think I prefer the sturdier bar even though they are not as buttery. I shared with neighbors and they loved them too. Next time I’ll try the blackberry version. This one goes in my “The Best” folder!
Thanks, so much, Lynne. This is one of my favorite cookie bar recipes and I’m glad you enjoyed them, too! Hope you enjoy the blackberry version just as much. Happy baking!
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!!
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.
Sounds terrific, Georgette!! Thanks for sharing your yummy tweaks!!
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.
I’m so glad you loved these as much as I do, Joy. Thanks for letting me know 🙂
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.
Hi, Terry,
Yes, Crisco will definitely work. Hope you enjoy!
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!
I love apricot! This flavor combo sounds delicious!
I loved it! Taste SO good!
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.
I don’t why I never think to bake with apricot! These are amazing!
Never had coconut and apricot together until I tried these and wow! I was missing out.
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!
the almonds and the coconut are perfect in here!
I really need to use apricots more. These are the perfect way to do so!
So gooey and delicious!
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!
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.
I would never have thought to use apricots in a dessert bar! Great idea!
Obsessed with the coconut and apricot together here! Total flavor match made in heaven in this sweet dessert recipe!!!
I love apricots, so I know I would love these! They look so delicious!!
Delicious .. I will implement it but the size of the mold that I baked this bar
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!
Hi, Lynda,
You can just drop small spoonfuls of the dough across the surface, no need to spread. Hope you enjoy!
Mmmm, apricot! I love the sound of this recipe! Yum!
Thanks for sharing!
Wow, these bars look good. Pinning
they look irresistible!
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.
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!
Thank you so much, Suzanne! I love the feedback and now want to try these with some other preserves!!!
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.
Looks like those conferences are a lot of fun. These bars would be so hard for me to resist. Oh yum!
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.
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
What a wonderful weekend Liz, and these bar are amazing, we love apricot here!
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!
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 🙂
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!
Almonds, coconut and apricots? Talk about a trio of deliciousness!
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. 🙂
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.
Annamaria
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!
Toodles,
Tammy<3
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!
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!
These look great, Liz. 🙂 I don’t think I’ve ever baked anything with apricots before, but I’m excited to try.
Bars look awesome! Great for any time! Thanks a lot for the recipe!
What a fabulous weekend you had Liz ! These apricots bars are amazing for any moment 🙂
Liz, these look wonderful. Definitely on my to do list, I know Jim will love them.
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.
Been ages since I last savoured apricot bars! Love to have some right now! xoxo
Apricots are definitely a favourite and putting my them into bars takes them over the top! Perfect square bars no less.
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!
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.
What luscious bars, the combination of apricots and coconut sounds sublime!
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!
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.
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! 🙂
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!
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.
These bars look scrumptious!
I’m a big coconut fan so these sounds divine! For a more indulgent treat, I bet they’d be amazing with ice cream 🙂
Oh I would have loved to be a taste tester for these cookies:@)
These bars sound very good! Coconut, almond and apricots sounds really good.
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
Lizzy I love apricots one of my favorite fruits!
These bars look wonderful:))
xo