12 oz Apricots - dried
3/4 c Sugar
3/4 c Butter / margarine -softened
1 c Sugar
2 c Flour- all purpose
1/2 t Baking soda
1/4 t Salt
3 oz Coconut - flaked
1/2 c Pecans or walnuts - chopped
Cover apricots with water, and bring to a boil; reduce heat, and
simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4
cup liquid. Coarsely chop apricots, and set aside. Combine reserved
apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes.
Stir in chopped apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of
an electric mixer until light and fluffy. combine flour, baking soda,
and salt; add floured mixture to creamed mixture, mixing well
(mixture will be crumbly). Stir in coconut and pecans. Pat about
three-fourths of coconut mixture into and ungreased 13x9x2 inch pan.
Bake at 350F for 10 minutes. Spread apricot mixture evenly over
crust, spreading to within 1/4 inch from edge of pan.
Sprinkle with remaining coconut mixture. Bake an additional 30
minutes. Let cool in pan; chill. Cut into bars. Store in
refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook
