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.
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Serving Size:1 bar
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
88 Comments on “Coconut Apricot Bars”
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,
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?
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?
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!
You can just drop small spoonfuls of the dough across the surface, no need to spread. Hope you enjoy!