Here’s a sweet treat to pack for a day hike, a picnic lunch, or a sew-in at your quilt guild. The apricot and coconut is a yummy combination, but we think it would be tasty with other flavors of preserves, as well.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
Apricot Coconut Squares
2 cups flour
1/4 teaspoon salt
1 cup sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 teaspoon vanilla extract
1 cup shredded coconut
1/2 cup chopped nuts
1 (12-ounce) jar apricot preserves
Preheat oven to 350°.
Combine the flour, salt and sugar in a bowl and mix well. Add the butter and mix with a fork until crumbly. Add the egg and the vanilla, mixing well. Stir in the coconut and nuts. Press about 3/4 of the mixture over the bottom of a 9″ x 13″ baking pan. Spread the preserves evenly over the coconut layer. Sprinkle the remaining coconut mixture over the top. Bake at 350 degrees for 25 minutes or until light golden brown. Cool and cut into squares.
Yield: 35 squares