Apricot-Coconut Squares Recipe

These apricot-coconut squares are made with a buttery shortbread base under a chewy layer of dried apricots, walnuts, and coconut. They bake into soft bars dusted with confectioners’ sugar. They take about 1 hour 5 minutes and make 24 squares.

The shortbread crust bakes on its own first for 25 minutes. Pressing it into the pan firmly and pre-baking it gives the squares a sturdy base that holds up under the soft topping instead of going soggy.

The dried apricots get simmered in water for 10 minutes to soften, then drained and chopped. Don’t skip the draining. Extra water thins the topping and stops it from setting into a chewy, firm layer.

Apricot-Coconut Squares Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Summer Desserts

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:24 servingsEstimated Cost:25 $Calories:166 kcal Best Season:Summer

Description

These apricot-coconut squares layer a chewy topping of dried apricots, walnuts, and coconut over a buttery shortbread base, dusted with confectioners’ sugar.

Ingredients

For the Crust:

• 1/2 cup butter, softened
  
• 1/4 cup white sugar
  
• 1 cup all-purpose flour

For the Topping:

• 2/3 cup dried apricots
  
• 1 cup water
  
• 2 eggs
  
• 1 cup packed light brown sugar
  
• 1/3 cup all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1 teaspoon vanilla extract
  
• 1 teaspoon lemon juice
  
• 1 cup chopped walnuts
  
• 3/4 cup flaked coconut (optional)
  
• 1/3 cup confectioners’ sugar, for decoration

Instructions

1. Preheat the oven to 325°F (165°C). In a medium bowl, mix the butter, sugar, and 1 cup of flour together. Press it into the bottom of an ungreased 9×13-inch pan.
   
2. Bake for 25 minutes. Meanwhile, in a small saucepan, bring the apricots and water to a boil and cook for 10 minutes. Drain, chop, and set aside to cool.
   
3. In a medium bowl, beat the eggs and brown sugar. Stir in the 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in the walnuts and chopped apricots. Stir in the coconut, if using. Pour over the pre-baked crust.
   
4. Bake for another 20 minutes, until firm. Cool, then dust with confectioners’ sugar before cutting into squares.

FAQs

Why do I pre-bake the crust first?

Baking the shortbread base for 25 minutes on its own sets it firm. That gives the squares a sturdy bottom that holds up under the wet topping, instead of turning soft and soggy.

Why do I boil the dried apricots?

Simmering them in water for 10 minutes softens the dried fruit so it turns tender and chewy in the bars. Drain them well, since extra water keeps the topping from setting properly.

Is the coconut required?

No, it’s optional. The squares work with or without it. Coconut adds chew and a bit of sweetness, so leave it out if you’d rather taste more of the apricot and walnut.

How do I get clean square cuts?

Let the bars cool completely before cutting. Warm bars tear and crumble. Dust with confectioners’ sugar after cooling, then slice with a sharp knife wiped clean between cuts.

What else can I make with these ingredients?

The dried apricots here also cook down into my Dried Apricot Jam. And if you like the apricot-coconut combination, try my no-bake Apricot Balls, which roll dried apricots and coconut together.