- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon milk
- 3/4 cup apricot preserves
- 1/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- In a bowl, combine flour, baking powder and butter. Add egg and milk; mix well. press into a greased 9-in. square baking pan. Spread with preserves; set aside. In a bowl, cream butter and sugar. Beat in egg and vanilla. Stir in coconut. Carefully spread over preserves. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 1-1/2 dozen.
Originally published as Danish Apricot Bars in Taste of Home April/May 1999, p54
Reviews for Danish Apricot Bars
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Reviewed Sep. 1, 2013 Edited Nov. 25, 2015
"A 9 inch pan is too large. I put it in an 8 inch pan. I had reviewed this 3 years ago. When I tried to cut a piece and take it out of the pan, it fell apart. It did the same thing this time. I will not make this again."