Apricot Coconut Cookie Bars Food

APRICOT-COCONUT COOKIE BARS

Steps:

• In a medium-sized bowl, combine butter or margarine, sugar, 2/3 cup of flour, and oats. With two knives or a pastry blender, cut ingredients together until the mixture resembles coarse cornmeal.
• Press pastry evenly into the bottom and 1 inch up the sides of a buttered 9-inch square baking pan.
• Bake in a moderate (350 degrees) oven for about 25 minutes. Remove from oven; set aside. Keep the oven at 350 degrees while you mix the remaining ingredients.
• In a small bowl, mix apricot preserves and chopped apricots. Once combined, gently spread it on the bottom of your baked pastry.
• In a mixing bowl, sift together baking powder, salt, and the remaining flour. Stir in eggs, sweetened condensed milk, coconut, and almonds; mix well. Spread the mixture evenly over the apricots. Bake for 35 minutes or until the top is firm.
• Once the bars are firm to the touch, take them out of the oven and let them cool in the pan. Once cool, cut into bars.
• Drizzle melted white chocolate over cut bars, finely chop two apricots and sprinkle over bars with a few chopped almonds for garnish.

APRICOT COCONUT CRUMBLE BARS

Steps:

• Sift together the flour, sugar, baking powder, coconut and salt.
• Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
• Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan.
• Pour and spread the apricot filling evenly over the bottom crumbs.
• Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
• Bake in a 350 degree F oven for 40 - 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
• Simmer the chopped apricots, sugar and water until the apricots are softened and the mixture comes to a jam-like consistency.
• Alternatively, you can use a good quality apricot jam. You will need about 2½ cups.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

APRICOT COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter, sugar and 1 cup flour in a large bowl.
• Cut butter in with a pastry blender until coarse crumbs form.
• Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
• Bake for 25 minutes.
• Remove pan from oven to a wire rack to cool.
• Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
• Mix well.
• Spread mixture evenly over crust.
• Bake at 350 degrees for 35 minutes.
• Cool in pan.

APRICOT-COCONUT COOKIE BARS

Steps:

• Preheat oven to 350*F.
• In a medium-size bowl, combine butter or margarine, sugar, and 1 cup flour. With two knives or a pastry blender, cut ingredients together until the mixture resembles coarse cornmeal.
• Press pastry evenly on the bottom and 1 inch up sides of a buttered 9 inch pan.
• Bake in a moderate 350*F oven for about 25 minutes.
• Remove from the oven and set aside. Hold oven at 350*F.
• Into a mixing bowl, sift together baking powder, salt, and 1/3 cup flour.
• Stir in eggs, sweetened condensed milk, coconut, and apricots; mix well.
• Pour mixture evenly over the baked pastry. Return to oven. Bake 35 minutes, or until the top is firm.
• Cool in pan. Cut into squares and Enjoy!

APRICOT, COCONUT AND ALMOND BARS

Steps:

• Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
• Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
• Note:.
• The bars can be stored in an airtight container for up to 2 days.

APRICOT-COCONUT SQUARES

Steps:

• 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 9x13 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.

APRICOT COCONUT COOKIES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.

APRICOT JAM COCONUT BARS

Steps:

• Preheat oven to 350 degrees F.
• Cream together butter and sugar.
• Beat in the egg and vanilla extract.
• Sift in the flour and baking powder.
• Stir in the coconut.
• Pat 3/4 of the dough onto the bottom and up the sides of a sprayed 9 x 11 shiny pan.
• Spread with jam - the amount is up to you whether you wish to use less than a cup or more.
• Sprinkle (or grate) the remaining dough over top.
• Bake for 35 minutes - until golden brown - depending on your oven.
• Remove from oven - use a pizza cutter to cut into squares, bars or diamonds and place on a wire rack to cool completely.

APRICOT COCONUT FILLED OAT BARS

Steps:

• Heat oven to 350°.
• In a large mixer bowl combine all crumb ingredients.
• Beat low speed, scraping bowl often, until mixture is crumbly, 1-2 minutes.
• Reserve 1 cup of mixture; press remaining mixture into a greased 13x9-inch pan.
• Spread the apricot preserves to within 1/2 inch from the edge of the crumb mixture.
• Sprinkle with crumb mixture and coconut.
• Bake 22-27 minutes, or until edges are lightly browned.
• Let cool completely before you cut into bars.

APRICOT AND COCONUT NO-BAKE SQUARES

Steps:

• Line base of a 18cm x 28cm pan with baking paper.
• Put the cookies in a food processor or blender and grind to crumbs.
• Combine the crumbs with the chopped apricots and coconut in a bowl.
• Pour the condensed milk into a medium saucepan and add the butter.
• Stir over a medium heat until butter is melted and ingredients are combined.
• Pour into dry ingredients and mix thoroughly.
• Press mixture into pan and refridgerate until set.
• Melt the milk chocolate chips gently in a microwave on a low setting.
• Spread melted chocolate over the top of the squares and allow to set.
• Once chocolate is set, cut into squares or bars to serve.