Best 10 Apricot Orange And Coconut Bar Recipes

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In the realm of delightful desserts, allow us to introduce you to the Apricot Orange and Coconut Bar, a heavenly treat that tantalizes the taste buds with its harmonious blend of flavors and textures. Picture a golden-brown crust encasing a layer of tangy apricot preserves, topped with a velvety smooth orange curd and crowned with a layer of sweet, shredded coconut. The intricate balance of flavors in this bar is sure to leave you craving more. But that's not all; this article also presents variations of this classic recipe, offering culinary adventurers a chance to explore new taste horizons. From the zesty Lemon Coconut Bar, bursting with citrusy brightness, to the decadent Chocolate Orange Coconut Bar, where rich chocolate and orange intertwine, this article has something to satisfy every sweet tooth. So, gather your ingredients, preheat your oven, and embark on a delightful journey of baking bliss.

**Apricot Orange and Coconut Bar:**

A classic combination of tangy apricot preserves, creamy orange curd, and sweet shredded coconut, encased in a golden-brown crust.

**Lemon Coconut Bar:**

A refreshing twist on the Apricot Orange bar, featuring a zesty lemon curd and a sprinkling of coconut, offering a burst of citrusy brightness.

**Chocolate Orange Coconut Bar:**

A decadent indulgence where rich chocolate and orange flavors intertwine, topped with shredded coconut for an extra layer of texture and sweetness.

**Apricot Coconut Squares:**

A simplified version of the Apricot Orange bar, featuring layers of apricot preserves and coconut, with a hint of orange zest for a subtle citrus note.

**Orange Coconut Bites:**

bite-sized treats made with orange curd and shredded coconut, dipped in chocolate for a delectable combination of flavors and textures.

These delightful recipes are waiting to be explored, offering a variety of taste sensations to satisfy your sweet cravings. Indulge in the classic Apricot Orange and Coconut Bar, explore the zesty Lemon Coconut Bar, or succumb to the decadent Chocolate Orange Coconut Bar. With each bite, you'll discover a symphony of flavors that will leave you wanting more. So, put on your apron, gather your ingredients, and let your taste buds embark on an unforgettable culinary journey.

Let's cook with our recipes!

COCONUT APRICOT BARS RECIPE



Coconut Apricot Bars Recipe image

A terrific coconut apricot bar that can be customized using your favorite jam

Provided by Liz Berg

Categories     Bar Cookies

Time 50m

Number Of Ingredients 9

3/4 cup butter, at room temperature
1 cup sugar
1 egg
1 cup flour*
1/4 teaspoon baking powder
1 1/3 cups coconut, I used sweetened Angel Flake
1/2 cup slivered almonds plus more to sprinkle over bars
1/2 teaspoon vanilla
13-ounce jar apricot preserves (may use other flavors)

Steps:

  • Preheat the oven to 350º. Line 9 x 13 baking pan with non-stick foil (or regular foil sprayed with cooking spray).
  • In large mixing bowl cream butter and sugar. Add egg, mix well. Mix together the flour and baking powder and add to the butter mixture. Add coconut, nuts and vanilla, blending well.
  • Press two-thirds of the dough into the prepared baking pan. Spread with preserves. Crumble remaining dough over top of preserves. Sprinkle with a handful more of almonds if desired.
  • Bake at 350° for 30 - 35 minutes or until golden brown. Cool and cut into squares.

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 0 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

Apricot Shortbread Bars are the perfect soft, buttery bars with sweet apricot jam spread over the top for a bright summery flavor.

Provided by Sabrina Snyder

Categories     Dessert

Time 40m

Number Of Ingredients 8

1 cup unsalted butter (, softened)
1 cup sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups apricot jam

Steps:

  • Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
  • To your stand mixer add the butter and sugar and cream on medium speed until fluffy, about 2-3 minutes.
  • Add in egg yolks and vanilla extract until creamy.
  • Add flour, baking powder, and salt until just combined.
  • Spread about half the mixture into the baking dish and press gently.
  • Spread apricot jam over the shortbread.
  • Sprinkle remaining shortbread mixture over the apricot jam.
  • Bake for 35-40 minutes or until golden brown.
  • Cool completely before slicing.

Nutrition Facts : Calories 357 kcal, Carbohydrate 52 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 71 mg, Sodium 65 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

APRICOT COCONUT BARS



Apricot Coconut Bars image

Just a wonderful combination of apricots, coconut, condensed milk to make a delicious fruity bar cookie. Sometimes I use a 6 ounce package Sunkist Fruit Bits instead of the apricots.

Provided by mandabears

Categories     Bar Cookie

Time 1h10m

Yield 24 bars

Number Of Ingredients 9

1/2 cup butter, softened (1 stick)
1/4 cup sugar
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, well beaten
15 ounces condensed milk
1/2 cup flaked coconut
6 ounces dried apricots, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Place butter, sugar and 1 cup flour in a large bowl.
  • Cut butter in with a pastry blender until coarse crumbs form.
  • Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
  • Bake for 25 minutes.
  • Remove pan from oven to a wire rack to cool.
  • Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
  • Mix well.
  • Spread mixture evenly over crust.
  • Bake at 350 degrees for 35 minutes.
  • Cool in pan.

Nutrition Facts : Calories 159.3, Fat 6.5, SaturatedFat 4, Cholesterol 34.2, Sodium 93.7, Carbohydrate 23.1, Fiber 0.8, Sugar 17.1, Protein 3.1

APRICOT JAM COCONUT BARS



Apricot Jam Coconut Bars image

In memory of my beloved mother-in-law, Lisa. These bars freeze well and are one of Oma's many recipes that became favourites of ours.

Provided by Emjay99

Categories     Bar Cookie

Time 45m

Yield 24 bars

Number Of Ingredients 8

3/4 cup butter, room temperature
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour, can substitute self-rising flour omit the baking powder
1 teaspoon baking powder
1 1/2 cups coconut, medium unsweetened
1 cup apricot jam, don't use calorie reduced as it is too watery use real jam

Steps:

  • Preheat oven to 350 degrees F.
  • Cream together butter and sugar.
  • Beat in the egg and vanilla extract.
  • Sift in the flour and baking powder.
  • Stir in the coconut.
  • Pat 3/4 of the dough onto the bottom and up the sides of a sprayed 9 x 11 shiny pan.
  • Spread with jam - the amount is up to you whether you wish to use less than a cup or more.
  • Sprinkle (or grate) the remaining dough over top.
  • Bake for 35 minutes - until golden brown - depending on your oven.
  • Remove from oven - use a pizza cutter to cut into squares, bars or diamonds and place on a wire rack to cool completely.

Nutrition Facts : Calories 192, Fat 9.5, SaturatedFat 6.8, Cholesterol 24.1, Sodium 66.4, Carbohydrate 26.2, Fiber 1.2, Sugar 13.7, Protein 1.9

APRICOT BARS



Apricot Bars image

These hearty bars are a fruity and flavorful treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 14

1 3/4 cups chopped dried apricots
3/4 cup orange juice
3/4 cup water
1 cup plus 2 tablespoons Gold Medal™ whole wheat flour
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla
2 teaspoons butter or margarine, softened

Steps:

  • In 1-quart saucepan, cook all filling ingredients, stirring constantly, just to boiling over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool.
  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt. In large bowl, beat egg, brown sugar, oil, orange juice concentrate and vanilla with electric mixer on medium speed until smooth. Stir in flour mixture until blended. Reserve 1/2 cup dough mixture for topping.
  • Pat remaining dough in pan. Spread filling over dough. Add remaining 2 tablespoons whole wheat flour and the butter to reserved dough mixture. With pastry blender or fork, mix until crumby; sprinkle over filling.
  • Bake 25 to 30 minutes or until top is golden and firm. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 150, Carbohydrate 30 g, Cholesterol 15 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 105 mg

APRICOT-COCONUT SQUARES



Apricot-Coconut Squares image

The yummiest apricot-coconut squares you've ever tasted!

Provided by Jo Whattam

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 1h5m

Yield 24

Number Of Ingredients 15

½ cup butter, softened
¼ cup white sugar
1 cup all-purpose flour
⅔ cup dried apricots
1 cup water
2 eggs
1 cup packed light brown sugar
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup chopped walnuts
¾ cup flaked coconut
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
  • In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
  • Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.3 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 77.2 mg, Sugar 15.6 g

APRICOT-ORANGE SHORTBREAD BARS



Apricot-Orange Shortbread Bars image

Categories     Liqueur     Dessert     Bake     Christmas     Orange     Apricot     Almond     Winter     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32

Number Of Ingredients 9

1 cup apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
1/4 cup (packed) almond paste (from 7-ounce roll), crumbled
1/2 cup sliced almonds, divided

Steps:

  • Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
  • Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
  • Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
  • Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)

APRICOT, COCONUT AND ALMOND BARS



Apricot, Coconut and Almond Bars image

If you enjoy a chewy fruit and nut bar, this recipe is for you. It is a really satisfying and the flavor combination is the perfect combination. It's healthy & fun to make. They are very satisfying treat for after school, a camping trip or dessert after dinner. I've eaten them for breakfast with a cup of hot coffee as well....

Provided by Kimberly Biegacki

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 17

TOAST IN THE OVEN --- THIS ADDS AMAZING FLAVOR
1 1/2 c sweetened flaked coconut (4 oz.)
3/4 c almonds, sliced, blanched (2 1/2 oz.)
COOK IN SAUCEPAN
1 1/2 c dried apricots, finely diced (10 oz.)
1 1/2 c water
1/2 c sugar
ADD THESE INGREDIENTS TILL BUTTER IS MELTED
1/2 c unsalted butter (1 stick)
1/3 c brown sugar
1/4 c honey
1 pinch salt
TRANSFER TO A BOWL & ADD THESE 4 REMAINING
2 1/2 c old fashioned oats
1/2 c all-purpose flour
toasted almonds
toasted coconut

Steps:

  • 1. PREHEAT OVEN TO 350 DEGREES Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
  • 2. Cut up your dried apricots.
  • 3. Combine water, sugar and apricots in a medium saucepan. Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump (about 15 minutes).
  • 4. Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
  • 5. Stir the coconut and almonds into the apricot mixture along with the oats and flour.
  • 6. SPREAD THE MIXTURE IN THE LINED COOKIE SHEET PAN. BAKE FOR 20 TO 25 MINUTES. Let cool on a rack, then cut into 16 bars. Note: The bars can be stored in an airtight container for up to 2 days.
  • 7. Let cool on a rack, then cut into BARS. Note: The bars can be stored in an airtight container for up to 3 OR 4 days.

APRICOT ORANGE AND COCONUT BAR



APRICOT ORANGE AND COCONUT BAR image

Categories     Cookies     Fruit     Dessert     Bake

Yield 25 squares

Number Of Ingredients 22

Prep: 15 min, Bake: 40 min
1/2 cup (125 mL) Western Family all-purpose flour + 1 tsp
(5 mL) flour for topping
1 batch Shortbread Mother Dough, unchilled
3 eggs
1 1/2 cups granulated sugar
1 tbsp grated orange rind
1 tsp pure vanilla
10 Longo's dried apricots, cut into thin slices
(about 1/2 cup)
1/2 cup sweetened shredded coconut
Shortbread mother dough
Prep: 10 min, Chill: 1 hr
1 cup (250 mL) unsalted butter, softened
1/2 cup icing sugar, sifted
1 1/2 cups (375 mL) Western Family all-purpose flour
1/2 cup (125 mL) Western Family corn starch
In large bowl, using stand or hand mixer, beat butter and icing sugar together.
In separate bowl, whisk together flour and cornstarch. Add
flour mixture to butter one third at a time mixing until flour has been absorbed before adding the next. If using a mixer, scrape down sides regularly. Scrape dough onto a piece of plastic
wrap and press into a rectangle about a 1/2-inch thick.
Wrap and chill for 1 hour or up to 3 days if recipe you are using requires it chilled.

Steps:

  • Add 1/2 cup (125 mL) of the flour to batch of mother dough, and mix to combine. Press dough into a greased and parchment paper-lined 8 inch (1.5 L) square baking pan using an off-set spatula or your hands. Bake in preheated 350°F (160°C) oven for 8 to 12 minutes or until golden and baked through. Meanwhile, in bowl, whisk eggs. Add sugar, 1 tsp (5 mL) flour, orange rind and vanilla until well combined. As soon as the base has baked, pour orange topping over and then sprinkle with apricots and coconut. Return to oven and bake for 20 to 25 minutes or until the topping is set and firm. Let bars cool completely to firm up. To cut into bars, use the overhanging parchment to remove from pan (a knife may be required to loosen from pan and also from parchment). Using a long knife cut into 1 1/2-inch

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
  • Use Fresh Ingredients: Using fresh fruits and vegetables will give your bars the best flavor. If you can, try to use organic ingredients whenever possible.
  • Don't Overmix the Batter: Overmixing the batter will make your bars tough. Mix just until the ingredients are combined.
  • Bake the Bars Until Golden Brown: The bars are done baking when they are golden brown on top. A toothpick inserted into the center should come out with just a few moist crumbs attached.
  • Let the Bars Cool Completely: Before you cut and serve the bars, let them cool completely. This will help them hold their shape.

Conclusion:

These apricot-orange-coconut bars are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a combination of dried apricots, orange zest, and coconut, and they are topped with a sweet and tangy glaze. These bars are sure to be a hit with everyone who tries them!

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