Apricot Macaroon Bars

Apricot Macaroon Bars are a cross between a light coconut cake and macaroons, not like most apricot bars have a cookie crust. For a different flavor, you also can use other dried fruits. You need 15 minutes active time, 50 minutes total time. This Apricot Macaroon Bars recipe makes about 36 bars.





Ingredients:
For Crust:
- 2 eggs
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 cup coconut
- 3/4 cup butter or margarine, softened
- 1 cup granulated sugar
For Filling:
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1/3 cup toasted coconut
- One 6-ounce package dried apricots, snipped (1 1/2 cups)
- 1 cup water

Directions:
For Crust: In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and beat till combined. Beat in eggs and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in coconut. Spread the batter into a well-greased 13x9x2-inch baking pan. Bake in a preheated 350 degree F oven for 25 minutes.

For Filling: Meanwhile, in a saucepan combine the dried apricots and water. Bring to boiling; reduce heat. Simmer, covered, for 7 to 8 minutes, or till apricots are tender. Stir in brown sugar. Cook and stir till sugar is dissolved. Remove from heat and stir in vanilla. Spoon over hot crust. Sprinkle evenly with toasted coconut.

Then, bake in the 350 degrees F. oven for 10 minutes more, or till a toothpick inserted near the center comes out clean. Cool in pan on a rack. Cut into bars. Apricot Macaroon Bars are ready to serve.