- 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 flaked 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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."