3/4 cup butter or margarine, softened
1 cup sugar
1/4 teaspoon almond extract
1 1/2 cups matzo cake meal
1 cup coconut
One 6-ounce package dried apricots, snipped (1 1/2 cups)
1 cup water
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1/3 cup toasted coconut
FOR CRUST: Preheat oven to 350. 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 cake meal as you can with the mixer. Stir in any remaining cake meal with a wooden spoon. Stir in coconut. Spread the batter into a well-greased 13x9x2-inch baking pan. Bake 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.
Bake for 10 minutes more, or till a toothpick inserted near the center comes out clean. Cool in pan on a rack. Cut into bars.
Most apricot bars have a cookie crust, but these are a cross between a light coconut cake and macaroons. You can use other dried fruits for a different flavor.