Apricot-Coconut Squares

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add 1 cup of all-purpose flour until just combined. (5 minutes)

Recipe View Press the mixture evenly into the bottom of an ungreased 9x13 inch baking pan. (2 minutes)

Recipe View Bake in the preheated oven for 25 minutes, or until the crust is lightly golden. (25 minutes)

Recipe View While the crust is baking, prepare the apricot filling. In a small saucepan, combine the chopped dried apricots and water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, or until the apricots are softened and the water has mostly evaporated. (15 minutes)

Recipe View Drain any excess water from the apricots, then chop them finely and set aside to cool slightly. (5 minutes)

Recipe View In a medium bowl, whisk together the eggs and brown sugar until smooth. Stir in the remaining 1/3 cup of all-purpose flour, baking powder, and salt. Add the vanilla extract and lemon juice. (5 minutes)

Recipe View Gently fold in the chopped walnuts and cooked apricots. Stir in the flaked coconut, if desired. (3 minutes)

Recipe View Pour the apricot mixture evenly over the baked crust. (2 minutes)

Recipe View Return the pan to the preheated oven and bake for an additional 20 minutes, or until the filling is set and lightly golden brown. (20 minutes)

Recipe View Remove from the oven and let cool completely in the pan on a wire rack. (60 minutes)

Recipe View Once cooled, dust generously with confectioners' sugar. Cut into squares and serve.