I keep coming back to these coconut apricot bars because that buttery crumb, chewy coconut, and glossy jam layer make every square irresistible. One simple swap makes them feel brand new every time.

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I’m obsessed with these Coconut Apricot Bars because they hit that sweet, chewy, crumbly thing I can never leave alone. I love the way apricot jam turns bright and sticky against the buttery base, while sweetened shredded coconut gives every bite a little chew and crunch.

But the best part? They feel flexible without being fussy.

I can swap in whatever jam I’m into and still get that bold, fruity bar I want with coffee, after dinner, or straight from the pan. And yes, I absolutely pick at the corners first.

The corners are the whole point for me.

Ingredients

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All-purpose flour gives the bars structure, so they’re tender but not falling apart.
Granulated sugar adds clean sweetness and helps the crumb topping bake up lightly crisp.
Brown sugar brings a cozy caramel vibe, which plays really nicely with coconut.
Baking powder keeps the base from feeling too dense or heavy.
Salt makes the sweet stuff pop.
Basically, don’t skip it.
Cold butter creates that buttery, crumbly texture everyone secretly picks at first.
The egg helps hold everything together, like the quiet MVP here.
Vanilla adds warmth, making the bars taste more bakery-style.
Apricot jam brings fruity, sticky sweetness with a little sunny tang.
Lemon juice brightens the jam if it’s tasting a bit too sweet.
Sweetened coconut adds chew, toastiness, and that vacation-dessert feeling.
Plus, the coconut makes the top look golden and extra snackable.

Ingredient Quantities

2 cups all purpose flour

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into pieces

1 large egg

1 teaspoon pure vanilla extract

1 1/2 to 1 3/4 cups apricot jam or preserves, use your favorite

1 tablespoon fresh lemon juice, to loosen the jam if needed

1 1/2 cups sweetened shredded coconut

How to Make this

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1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment, leaving an overhang for easy removal.

2. In a large bowl whisk together 2 cups all purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.

3. Add 1 cup cold unsalted butter pieces to the dry ingredients and cut or rub the butter in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea sized bits remaining.

4. Beat 1 large egg with 1 teaspoon pure vanilla extract, stir into the crumb mixture until a shaggy dough forms; reserve about 1 1/2 cups of the mixture for the topping.

5. Press the remaining dough evenly into the prepared pan to form the crust.

6. If the jam is thick, stir 1 tablespoon fresh lemon juice into 1 1/2 to 1 3/4 cups apricot jam or preserves to loosen; spread the jam evenly over the crust.

7. Sprinkle 1 1/2 cups sweetened shredded coconut over the jam in an even layer.

8. Crumble or sprinkle the reserved topping over the coconut and jam, pressing lightly in a few spots to adhere.

9. Bake for 30 to 35 minutes until the top is golden and the filling is bubbling around the edges; let cool completely in the pan on a wire rack.

10. Use the parchment overhang to lift the bars from the pan, transfer to a cutting board, and cut into squares to serve.

Equipment Needed

1. Oven
2. 8×8 inch baking pan lined with parchment paper
3. Mixing bowls (one large)
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or two forks (to cut in butter)
7. Rubber spatula or wooden spoon
8. Wire cooling rack and a sharp knife for slicing

FAQ

Q: Can I use fresh apricots instead of jam? A: Yes. Cook chopped fresh apricots with a little sugar and lemon juice until thickened, then cool before using; aim for 1 1/2 to 1 3/4 cups of prepared fruit spread.

Q: My jam is very thick. How do I loosen it? A: Stir in up to 1 tablespoon fresh lemon juice or a splash of warm water and microwave briefly in a small bowl until spreadable, but do not make it runny.

Q: Can I use unsweetened coconut? A: Yes. The bars will be less sweet, so you may want to increase brown sugar by 1 to 2 tablespoons if you prefer a sweeter result.

Q: How should I store the bars? A: Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. For longer storage, freeze for up to 3 months wrapped tightly.

Q: Can I make these gluten free? A: Substitute a 1-to-1 gluten free flour blend for the all purpose flour and check for added xanthan gum; texture may be slightly crumblier but still delicious.

Q: Do I need to toast the coconut first? A: Toasting is optional. Lightly toasting the shredded coconut in a dry skillet or oven for a few minutes adds a nutty flavor and firmer texture, but you can also use it untoasted for a softer bite.

Coconut Apricot Bars Recipe Substitutions and Variations

All purpose flour: substitute equal parts whole wheat pastry flour for a nuttier flavor and slightly denser crumb, or use a 1-to-1 gluten-free baking blend (look for one with xanthan gum) cup for cup.
Cold unsalted butter: use chilled solid coconut oil cup for cup for a dairy free version, or use a high-quality cold vegan stick margarine for a closer buttery texture.
1 large egg: replace with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) for a vegan binder; or use 3 tablespoons applesauce for a slightly moister bar.
Sweetened shredded coconut: swap with unsweetened shredded coconut for less sweetness, or use finely chopped toasted almonds or macadamia nuts for crunch and a nutty note.

Pro Tips

1. Chill the dough briefly if your kitchen is warm. A 15 to 20 minute rest in the fridge firms the butter so the crust bakes flakier and the topping keeps some texture rather than melting into the jam.

2. Warm the jam slightly in a microwave or small saucepan before spreading, then strain or whisk to remove large fruit chunks if you want a smoother layer. The added lemon juice helps loosen it, but gentle heat makes spreading easier and prevents tugging up the crust.

3. Toast the shredded coconut lightly in a dry skillet or in the oven for 3 to 5 minutes until fragrant and just golden. Cool it before adding to the bars for extra depth of flavor and a crispier bite.

4. Let the bars cool completely, even refrigerate for 30 minutes if you can, before cutting. This helps the jam set so the squares hold together cleanly, and the flavors meld for a better finished taste.

Coconut Apricot Bars Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I keep coming back to these coconut apricot bars because that buttery crumb, chewy coconut, and glossy jam layer make every square irresistible. One simple swap makes them feel brand new every time.

Servings

servings

Calories

452

kcal

Equipment: 1. Oven
2. 8×8 inch baking pan lined with parchment paper
3. Mixing bowls (one large)
4. Measuring cups and spoons
5. Whisk
6. Pastry cutter or two forks (to cut in butter)
7. Rubber spatula or wooden spoon
8. Wire cooling rack and a sharp knife for slicing

Ingredients

2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into pieces
1 large egg
1 teaspoon pure vanilla extract
1 1/2 to 1 3/4 cups apricot jam or preserves, use your favorite
1 tablespoon fresh lemon juice, to loosen the jam if needed
1 1/2 cups sweetened shredded coconut

Directions

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment, leaving an overhang for easy removal.
In a large bowl whisk together 2 cups all purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Add 1 cup cold unsalted butter pieces to the dry ingredients and cut or rub the butter in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea sized bits remaining.
Beat 1 large egg with 1 teaspoon pure vanilla extract, stir into the crumb mixture until a shaggy dough forms; reserve about 1 1/2 cups of the mixture for the topping.
Press the remaining dough evenly into the prepared pan to form the crust.
If the jam is thick, stir 1 tablespoon fresh lemon juice into 1 1/2 to 1 3/4 cups apricot jam or preserves to loosen; spread the jam evenly over the crust.
Sprinkle 1 1/2 cups sweetened shredded coconut over the jam in an even layer.
Crumble or sprinkle the reserved topping over the coconut and jam, pressing lightly in a few spots to adhere.
Bake for 30 to 35 minutes until the top is golden and the filling is bubbling around the edges; let cool completely in the pan on a wire rack.
Use the parchment overhang to lift the bars from the pan, transfer to a cutting board, and cut into squares to serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.