Apricot Coconut Squares

These Apricot Coconut Squares are the perfect treat to brighten up your day! Sweet and chewy, with a lovely crunch from the toasted coconut crust, these bars are packed with dried apricots and a hint of freshness from the mint leaves.

They’re easy to make and utterly addictive, so be prepared to go back for seconds (and thirds, and fourths…)!

Ready Time

40 mins

Yields

10 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup unsweetened shredded coconut
1 large egg
1 teaspoon vanilla extract
1 cup dried apricots, chopped
1/2 cup confectioners’ sugar
1/4 cup chopped fresh mint leaves (optional)

Instructions

Preheat your oven to 350°F (180°C).

Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a medium bowl, whisk together the flour, confectioners’ sugar, and unsweetened shredded coconut.

Add the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture evenly into the prepared baking pan.

Bake for 20-25 minutes, or until lightly golden brown.

In a large bowl, whisk together the granulated sugar and egg until light and fluffy.

Whisk in the vanilla extract.

Stir in the chopped apricots.

Pour the apricot mixture over the baked crust and smooth the top.

Bake for an additional 20-25 minutes, or until the filling is set.

Let the squares cool completely in the pan.

Once cooled, refrigerate for at least 30 minutes before cutting into squares.

Garnish with chopped fresh mint leaves, if desired.

Cut into 10 squares and serve!

Notes

Make sure to toast your unsweetened shredded coconut in a 350°F oven for 5-7 minutes, or until lightly browned, to bring out its flavor and aroma. Use high-quality dried apricots that are moist and chewy, as they’ll add natural sweetness and texture to the squares.

Don’t overmix the crust mixture, as it can become tough.

Stop mixing once the butter is just combined with the dry ingredients. To ensure the apricot filling is smooth, make sure to whisk the sugar and egg until they’re very light and fluffy.

Let the squares cool completely in the pan to prevent them from breaking apart when you cut them.

Store the squares in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months; just thaw at room temperature or in the refrigerator before serving.