Almond Coconut Bar Cookies with Robata Apricot Fruit Spread


Gather It

  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 cup butter
  • 1 tbsp. milk
  • 1 cup apricot preserves (1 jar Aunt Becky’s Apricot Fruit Spread)
  • 2 eggs, lightly beaten
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 1 tsp. vanilla extract
  • 1 1/2 cups coconut
  • 1/2 cups sliced almonds

Mix It

  • Combine flour and baking powered in a bowl
  • Cut in butter until it resembles coarse crumbs
  • In a small bowl, combine egg and milk
  • Stir into flour mixture
  • Grease 9×9 pan
  • Spread flour mixture into pan (flour your hands a bit if the dough is sticky)
  • Spread Aunt Becky’s Apricot Fruit Spread over crust
  • Combine egg, sugar, melted butter, vanilla extract, coconut and almonds
  • Using a spoon or just your hands, drop the topping over the apricot layer
  • Optional – lick off your hands
  • Bake at 350 degrees for 25 to 30 minutes until golden brown

Gobble It

  • The “official” directions say to cool on a wire rack and cut into small bars. Yeah right!
  • Use a spoon to scoop a piping hot portion in to a bowl and top with vanilla ice cream. Do it right away!
  • Cool the rest until room temperature then cover and refrigerate to make the cleanest cuts

Adapted from Taste of Home Apricot Bars