These Apricot Coconut Cookie Bars have a buttery shortbread base with a candy apricot and coconut high layer that’s enriched with sweetened condensed milk.
Apricot Coconut Cookie Bars
Initially printed on December 13 2007.
I proceed to be stunned on the reputation of those Apricot Coconut Cookie Bars on our web site.
It was first featured on Rock Recipes within the very early days of the web site again in 2007 however the recipe is way older than that.
I first received the recipe in my early teenagers from a household pal. Dot Bradbury was a one-time neighbour and Grade 2 instructor to my older twin brother and sister.
We have now been making them each Christmas season right here in Newfoundland ever since, significantly since they freeze so nicely.
Dried apricots for Apricot Coconut Cookie Bars
Extra well-liked than anticipated.
I all the time thought that my fondness for dried apricots was not a broadly shared desire. The recognition of this recipe challenges that notion.
They’re fairly straightforward to make and mix 2 different of my favorite baking elements, dried coconut and sweetened condensed milk.
Add to that the truth that all of it sits on a buttery shortbread base and also you may start to see why I discover these so irresistible.
Want extra Christmas Cookie inspiration?
You may also wish to strive a few of our highly regarded recipes in our Greatest Newfoundland Christmas Cookies Assortment.
Newfoundland Christmas Cookie Recipes
Like this Apricot Coconut Cookie Bars recipe?
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Prep Time:
20 minutes
Prepare dinner Time:
40 minutes
Whole Time:
1 hour
Apricot Coconut Cookie Bars. One among my very favorite freezer pleasant recipes, these Apricot Coconut Cookie Bars have a buttery shortbread base with a candy apricot and coconut high layer that is enriched with sweetened condensed milk.
Elements
For the shortbread base
- ½ cup butter
- ¼ cup sugar
- 1 cup flour
For the highest layer
- 1 cup chopped dried apricots
- 1 can sweetened condensed milk
- 2 nicely crushed eggs
- 1 1/3 cups high-quality unsweetened coconut
- 1/4 cup flour
- ¼ tsp baking powder
- Pinch salt
Directions
- Mix the flour, sugar and butter till the butter is totally integrated and the combination turns into crumbly.
- Press into the underside of a greased and parchment paper lined 9×9 inch baking pan.
- Bake for 20 minutes at 350 levels F earlier than including the coconut apricot layer.
- Mix all the high layer elements collectively and pour over the bottom and bake for about 20-25 minutes at 350 levels F (325 levels f for glass bake ware) or till the highest is simply beginning to brown on the edges. The highest doesn’t needn’t be brown in any respect.
- Cool fully earlier than chopping in squares or bars and serving.
- These additionally freeze very nicely.
To make the underside layer
To make the highest layer
Vitamin Data
Yield
25
Serving Measurement
1
Quantity Per Serving
Energy 214Whole Fats 13gSaturated Fats 10gUnsaturated Fats 3gLdl cholesterol 26mgSodium 52mgCarbohydrates 22gFiber 3gSugar 10gProtein 3g
The dietary data offered is routinely calculated by third occasion software program and is supposed as a suggestion solely. Actual accuracy will not be assured. For recipes the place all elements might not be used solely, akin to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will seemingly be considerably decrease than indicated.
