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
Coconut Apricot Bars Recipe
A terrific coconut apricot bar that can be customized using your favorite jam
Ingredients
- 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)
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, 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.
Notes
*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.
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Nutrition Information:
Yield:
24Serving Size:
1 barAmount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
86 Comments on “Coconut Apricot Bars”
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!!