Apricot Macaroon Bars

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Active Time:  15 Minutes Total Time:  50 Minutes Yield:  Makes about 36 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. RECIPE INGREDIENTS For Crust: 3/4 cup butter or margarine, softened 1 cup granulated sugar 2 eggs 1/4 teaspoon almond extract 1 1/2 cups all-purpose flour 1 cup coconut For Filling: 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	You May Also Like Apricot And Tart Cherry-Filled Shortbread Bars See More Similar Recipes »
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. 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.
Recipe reprinted by permission of Weldon Owen. All rights reserved.Date Added: 01/01/2008 http://www.cooking.com/recipes-and-more/recipes/Apricot-Macaroon-Bars-recipe-430.aspx