These apricot-coconut squares are the tastiest you have ever had!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- ½ cup butter, softened
- ¼ cup white sugar
- 1 cup all-purpose flour
- ⅔ cup dried apricots
- 1 cup water
- 2 eggs
- 1 cup packed light brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup chopped walnuts
- ¾ cup flaked coconut (Optional)
- ⅓ cup confectioners’ sugar for decoration
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
- In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
- Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners’ sugar before cutting into squares.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 77 mg |
| Sugars | 16 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
5.27.22 I thought the crust was overcooked a bit, so next time I’ll reduce the baking time to 13-15 minutes on that. I dusted the tops very lightly with the confectioners sugar, and this is a recipe that I would make again.
Easy to make, and looked good. I just felt it was a bit too bland.
The only change that I made was that I cooked the crust for only 10 min. After reading previous reviews, I decided to try that. These turned out great! I used fresh apricots from my tree. I would def make these again.
Didnt feel it needed the sugar ontop but probably will do for aesthetics! Bottom crust is really crumbly but when you press it into dish it works..really tasty!!
Instead of boiling the apricots in 1 c of water, I used 1/2 water and 1/4 rum, and used most of the liquid afterwards. I adjusted for the extra wet ingredients by adding 1/4 more of flour to the apricot mixture. I also used walnuts, pecans and the coconut- sweet- but not too much! No added confectioners sugar, I thought it was sweet enough. Increased the heat to 350 to cook the eggs/apricot mixture. My guests loved it!
marvellous!!
I used splenda, but just 3/4 cup. Not too sweet. Delicious!
After reading a couple of reviews I tweaked this one just a smidge. The crust was just fine. I didn’t overbake it. I took it out before it was golden. It was not crispy but suited the dessert. With the main ingredients, I cut down on the brown sugar. I used about 2/3 cups only. These were delicious (not too sweet) and different! I’ll be making these again for sure!
I thought these were a bit too sweet the first time I made them, so I reduced the brown sugar down to 2/3 cup, and omitted the confectioner’s sugar. I also used chopped almonds instead of walnuts as a matter of personal preference. Very good occasional treat!
These have always been a hit whenever I’ve made them!
perfect!
I made these last night to take to a small dinner party and they all loved them and had 2nds and 3rds plus I was asked for the recipe. I did bake them in a 9 x 9 pan so had to bake about 12 to 15 minutes longer. They are delicious and I’m going to make more today. Thanks for the recipe Jo.
These are heavenly! (and I’m not one who generally loves apricots or coconut). I would reduce the confectioners sugar for decoration to 1/4 cup.
Very good. I liked being able to use up my dried apricots in a delicious recipe. I like thicker squares, so I used an 8×8 pan instead of 9×13. Turned out very well; nice and sweet but not too sweet. I like the mix of coconut and apricots. Since I made it thicker, it probably took another 25-30 minutes to bake.
These are Delicious! I forgot to put on the confectioner’s sugar.. but they are still great!
Because of the reviews that said these were too sweet, I made them with 3/4 cup sugar in the filling. They turned out really well. I’ll be making them again.
This recipe was very easy to prepare and does taste pretty good, but it is not like “to die for” amazing and nothing overly spectacular. What I do like however is that it is moist and holds together quite well. Make sure you add all the sugar it states as the apricots can be quite tart and the walnuts bitter.
Pretty good tasting, except the crust is very thin and crispy. I might recommend using a smaller pan and maybe not baking the crust ahead of time, just baking it with the topping on it already.
I got some very ambivalent reviews for this recipe… Some loved it, others hated it. Personally, I found the flavor of the coconut combined with the apricots and walnuts too sickeningly sweet and unpleasant. Also, the SUPER crunchy crust was in contrast with the soft, mushy filling wasn’t pleasant. Will definitely not make this again.
Very easy to make, which is important for a busy mom. They lasted only two hours in my house, that’s how good they were.
This is excellent! I did it first just how it said, but I left the walnuts out as my housemate is allergic to nuts. Second time, I spread some apricot jam between the two layers, and soaked the apricots in a coconut-rum liquor overnight instead of boiling them in water for ten minutes. makes it divine!