Apricot, Coconut and Almond Bars

Kim Biegacki


If you enjoy a chewy fruit and nut cookie this recipe is for you. It is a really satisfying bar cookie and the flavor combination is just wonderful. It is also a very healthy too. These would be nice to take on a road trip for snacking or a day of hiking in the woods.

This recipe comes from Food & Wine magazine Oct. 2005.


★★★★★ 3 votes

16 bars or 32 smaller bars
15 Min
25 Min


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  • 1 1/2 c
  • 1/2 c
  • 1 1/2 c
    dried apricots, finely diced (10 oz.)
  • 1/2 c
    unsalted butter (1 stick)
  • 1/3 c
    brown sugar
  • 1/4 c
  • 1 pinch
  • 1 1/2 c
    sweetened flaked coconut (4 oz.)
  • 3/4 c
    almonds, sliced, blanched (2 1/2 oz.)
  • 2 1/2 c
    old fashioned oats
  • 1/2 c
    all-purpose flour

How to Make Apricot, Coconut and Almond Bars


  1. Cut up your dried apricots.
  2. Preheat oven to 350 degrees. Butter a 10" x 15" cookie sheet. 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).

    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.
  3. Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
  4. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden.
  5. Let cool on a rack, then cut into 16 bars.

    The bars can be stored in an airtight container for up to 2 days.

    (I used the wrong size pan 11 1/2 by 17 so my bars are really thin. I just grabbed one of the pans I use to bake cookies on. It is a 1/2 sheet pizza pan I think. Next time I make them I will use the right size pan. LOL)

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