Apricot Coconut Bars

  The special issue of Fine Cooking Cookies Brownies, Bars and More is just that. Special. One of my favorite recipes in the issue are these Apricot Coconut Bars.

A sweet, tangy topping on a sweet buttery crust. Yum! What could be better.

    These are easy to make, and really good. Dice the apricots with a kitchen shears. They are sticky. 

  I put parchment paper both ways in the pan, leaving some hanging over the edges for handles. Then when they have cooled enough you can just lift them out of the pan instead of trying to turn them out and turning them over again. Messy and hot on the hands. 

  Apricot Coconut Bars

Yields 16 2 inch bars

For the Crust

5 oz. (1cup plus 2 TBs. All purpose flour

2 TBS sugar

Pinch salt

4 oz. (½ cup) unsalted butter

For the Topping

½ cup packed brown sugar

1 extra large egg

2 TBS. Apricot jam

1 TBS. All purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¼ teaspoon almond extract

1 cup firmly packed diced dried apricots (about 6 ounces)

Make the crust:

Position a rack in the bottom third of the oven and heat to 350°F, Lightly grease an 8 in.  Square pan and line the bottom with parchment. Combine the flour, sugar, and salt in a food processor. Add the butter pieces and pulse until the mixture resembles moist pebbles. Dump the dough into the pan and press down evenly. Bake until the crust is lightly golden, about 20 to 30 minutes. Transfer to rack and leave the oven set at 350°.

Make the topping

While the crust is baking, combine the brown sugar, egg, apricot jam, flour, baking powder, salt and almond extract in a medium bowl. Whisk until blended. Stir in the apricots and coconut. Scrape into the pan on the baked crust and spread evenly. Continue baking until the top is is browned around the edges and a pick inserted in the center comes out a bit sticky, about 20 minutes. Cool completely before inverting onto a cutting board. Trim off edges and cut into bars.