Apricot Coconut Bars
26 people added this to their Recipe Box
This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 75 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 35 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 4 |
| folate | 5 |
This shortbread base is pricked before baking so that it cooks evenly. Prick it with a fork about every inch (2.5 cm).
Ingredients
- 2 cups dried apricots, minced
- 1/4 cup orange juice
- 2 eggs
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp coconut extract
- 1 cup shredded sweetened coconut
- 1 tbsp icing sugar
- Base:
- 3/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut
Preparation
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In bowl, beat together butter, sugar and salt until fluffy; stir in flour and coconut. Press into prepared pan; prick all over with fork. Bake in centre of 325°F (160°C) oven until golden, about 20 minutes. Let cool on rack.
Meanwhile, in saucepan, bring apricots, 1/2 cup (125 mL) water and orange juice to boil; reduce heat and simmer until tender and no liquid remains, about 10 minutes. Let cool for 10 minutes.
Stir in eggs, sugar, lemon juice and coconut extract; spread over base. Sprinkle with coconut.
Bake in centre of 325°F (160°C) oven until light golden, 30 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars. Dust with icing sugar.
Base: In bowl, beat together butter, sugar and salt until fluffy; stir in flour and coconut. Press into prepared pan; prick all over with fork. Bake in centre of 325°F (160°C) oven until golden, about 20 minutes. Let cool on rack.
Meanwhile, in saucepan, bring apricots, 1/2 cup (125 mL) water and orange juice to boil; reduce heat and simmer until tender and no liquid remains, about 10 minutes. Let cool for 10 minutes.
Stir in eggs, sugar, lemon juice and coconut extract; spread over base. Sprinkle with coconut.
Bake in centre of 325°F (160°C) oven until light golden, 30 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars. Dust with icing sugar.
Source : Holiday Celebrations: 2007
- Keywords : Dessert; Vegetarian; Bake; Apricots; Coconut;
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