1 C. Dried Apricots
1 C. Sifted All Purpose Flour
1/3 C. Granulated Sugar
1/2 C. Uncooked Rolled Oats
1/3 Sifted Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Eggs well beaten
1 C. Packed Brown Sugar
1 Tsp Almond Extract
1 C. Flaked Coconut and Extra Coconut for topping
In saucepan simmer apricots in water to cover for 10 mins. Drain and set aside to cool.
Combine sugar, 1 C. Flour and the rolled oats. With pastry blender cut in the butter until the mixture is crumbly.
Press the mixture into a greased 9x9x2 inch pan making sure mixture comes up on sides as well as bottom. Bake @ 350 for 20 minutes.
Meanwhile cut apricots into small pieces. Shift the 1/3 cup flour with baking powder and salt. Into well beaten eggs gradually blend in the brown sugar and almond extract. Stir in the flour mixture, aprictos and cocoanut. Spread this mixture carefully over the hot baked shell and sprinkle top with extra cocoanut. Bake @ 350 for 30 minutes more and let cool and cut into bars.
I usually let the bars get almost completely cold before cutting. If cut too soon the filling tends to fall apart.
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