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Apricot Jam and Coconut Squares |
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Serves: 32 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Apricot Jam and Coconut Squares recipe on the web!!_ cup all-purpose flour ___ cup granulated sugar ___ cup firmly packed light brown sugar ___ teaspoon baking soda ___ teaspoon salt ___ cup chopped pecans ___ cup unsalted butter, at room temperature, cut into small pieces ___ cup sweetened flake coconut, such as Baker's Angel Flake ___ cup plus 2 tablespoons apricot preserves or marmalade 1. Preheat the oven to 350ºF. Lightly grease an 8-by-8-inch metal baking pan with cooking spray. To remove the cookies with ease, line the pan, lengthwise and widthwise, with two 8-inch-wide sheets of parchment paper or foil, shiny side up, leaving a few inches of the paper hanging over the edges. 2. In a medium bowl, mix together the flour, granulated sugar, brown sugar, baking soda, salt, and pecans. Using your fingers or a pastry blender, work the butter into the flour mixture until crumbly. Transfer 1/2 cup of the mixture to a small bowl, stir in the coconut, and set aside to use as the topping. Transfer the remaining mixture to the prepared pan and press evenly across the bottom of the pan. Bake until the crust begins to brown, about 20 minutes. 3. Spread the hot crust with the apricot preserves. Lightly press the reserved topping onto the preserves, return to the oven, and bake until the coconut is well toasted, about 25 minutes. 4. Transfer to a rack to cool and set, about 11/2 hours. Use the parchment paper handles to remove and transfer to a cutting board. Cut into thirty-two 1-by-2-inch bars. From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Brown Sugar Benne Cookies North African Mint Tea Apricot Jam and Coconut Squares Cashew Caramel Cracker Bars Wild Rice and Dried Cherry Muffins Soul-Satisfying Biscuits and Gravy Mama's Yummy Sweet Spoonbread Souffle Southern Comfort Sweet Potato Pecan Pie Banana Wafer Pudding Pie Church Supper Carrot Cake Cream Cheese Frosting Church Lady's Frosting Chocolate Peanut Butter Surprise Cupcakes |
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