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
- 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 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.
*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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 bar
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
86 Comments on “Coconut Apricot Bars”
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.
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. 🙂
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.
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!
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.