These apricot coconut almond bars are a chewy, fruity, and nutty treat that comes together quickly. A buttery shortbread base is topped with a sweet apricot filling and a crunchy coconut-almond topping, making them perfect for snacking, dessert, or lunchboxes. The combination of textures and flavors is genuinely satisfying, and the bars are sturdy enough to hold their shape when cut.
Ingredients
- For the crust:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¼ teaspoon salt
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- For the filling:
- 1 cup (320 g) apricot preserves or jam (use a good quality one)
- 1 tablespoon fresh lemon juice
- For the topping:
- 2 large eggs
- ¾ cup (150 g) packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup (30 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups (120 g) sweetened shredded coconut
- 1 cup (100 g) sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9x2-inch square baking pan with parchment paper, leaving some overhang on two opposite sides to lift the bars out easily.
- Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. Press the mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, until lightly golden. Let cool for 5 minutes on a wire rack.
- While the crust bakes, make the filling: In a small bowl, stir together the apricot preserves and lemon juice. Spread this mixture evenly over the warm crust.
- Make the topping: In a separate bowl, whisk the eggs, brown sugar, and vanilla until smooth. Add the flour, baking powder, and salt, and stir until just combined. Fold in the shredded coconut and sliced almonds.
- Spoon the topping over the apricot layer, spreading it gently to cover as evenly as possible (it doesn’t need to be perfect).
- Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs (no raw batter). The edges should be set.
- Cool completely in the pan on a wire rack. Once cool, use the parchment overhang to lift the bars out, then cut into squares or rectangles with a sharp knife.
Tips
- Chill the butter for the crust: Cold butter creates a flakier, more tender crust. If the butter warms up, the crust can become tough. You can even freeze the butter and grate it into the flour for the easiest distribution.
- Use good preserves: The flavor of the filling relies heavily on the apricot jam. Choose a brand with visible fruit pieces and a bright apricot taste. If your jam is very thick, you can warm it slightly with the lemon juice to make it spreadable.
- Don’t overbake: The topping should be set but still slightly soft in the center when you take it out; it will firm up as it cools. Overbaking will make the bars dry.
- Line the pan properly: Use parchment paper with overhang on two sides – this is the easiest way to lift the entire block of bars out cleanly without breaking them.
Serving Suggestions
These bars are delicious on their own, but they also pair wonderfully with a cup of tea or coffee. For a dessert, serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great addition to a brunch spread or a lunchbox treat.
Variations
- Different fruit: Swap the apricot preserves for raspberry, strawberry, or peach jam. Adjust the lemon juice to match – use less with sweeter fruits.
- Nut-free version: Replace the sliced almonds with an equal amount of sunflower seeds or pumpkin seeds for a nut-free crunch.
- Add spice: Add ½ teaspoon of ground cinnamon or cardamom to the topping for a warm, aromatic note that complements the apricot.
- Use fresh apricots: If you have ripe fresh apricots, chop about 1 ½ cups (about 4-5 apricots) and toss them with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Use this instead of the preserves, and increase the bake time by 5 minutes.
Storage and Reheating
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. They also freeze beautifully: wrap the cooled, uncut bars tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before cutting and serving. To reheat individual bars, place them on a baking sheet in a 300°F (150°C) oven for 5-8 minutes, or microwave for 15-20 seconds until just warm.
Frequently Asked Questions
Can I use a different size pan?
Yes, you can use a 9×13-inch pan, but the bars will be thinner. The crust will be about half as thick, and the topping will spread thinner. Bake the crust for 12-15 minutes and the final bars for about 20-25 minutes. Start checking for doneness earlier. You can also double the recipe for a thicker bar in a 9×13-inch pan.
Can I make these bars gluten-free?
Yes, you can substitute a 1-to-1 gluten-free flour blend for the all-purpose flour in both the crust and the topping. The texture may be slightly more tender, but they will hold together well. Make sure the blend contains xanthan gum for structure.
Why did my topping come out gooey in the center?
This usually means the bars were underbaked. The center should be set and a toothpick inserted should come out with moist crumbs, not wet batter. If the top is browning too quickly while the center is still raw, cover the pan loosely with foil for the last 10 minutes of baking.
Can I use unsweetened coconut?
Yes, but the bars will be less sweet. If using unsweetened shredded coconut, you may want to increase the brown sugar in the topping by 2 tablespoons to compensate.
How do I get clean cuts?
Use a sharp chef’s knife and wipe it clean with a damp paper towel between cuts. For the cleanest edges, chill the bars in the refrigerator for 30 minutes before cutting.
Can I use apricot fruit spread instead of preserves?
Fruit spreads are often lower in sugar and may contain more fruit, which can make the filling more tart and less set. If using a fruit spread, add an extra tablespoon of sugar to the filling and consider adding a teaspoon of cornstarch mixed with a tablespoon of water to help thicken it.