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.
Submitted by Lois Raston Indianapolis IN
- For Crust:
- ¾ cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- ¼ teaspoon almond extract
- 1½ cups matzah cake meal
- 1 cup coconut
- 1 (6 oz.) package dried apricots, snipped (1½ cups)
- 1 cup water
- ½ cup packed brown sugar
- ½ teaspoon vanilla
- ⅓ cup toasted coconut
- For Crust:
Preheat oven to 350°F.
- 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.
- Meanwhile, in a saucepan combine the dried apricots and water. Bring to a boil; reduce heat.
- Simmer, covered, for 7 to 8 minutes, or till apricots are tender.
- Stir in brown sugar, continue to cook and stir until 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 before cutting into bars.