Perfect for a sweet treat, these squares are buttery and crumbly. Each bite is filled with fragrant apricots, and tiny pieces of coconut. Chopped up bits of almond fill the space in between. The crust is made up of butter, honey, flour, oats, and wheat germ, tasting quite similar to shortbread. All together, this recipe should take 35 minutes to make. You can wrap them up in some parchment paper and store them in the freezer. Let them thaw 30 minutes before eating, or enjoy them cold.
Coconut Apricot Squares
makes 24 squares
Crust Ingredients
2 cups all purpose flour
1 cup quick oats
½ cup wheat germ
1 cup butter, melted
¾ cup honey
1 tsp lemon juice
Topping Ingredients
2 eggs
¼ cup honey
1 cup almonds, chopped
1 cup dried apricots, chopped
1 cup shredded coconut
Directions
1. Preheat the oven to 350 ºF.
2. In a large bowl, mix the flour, oats, and wheat germ.
3. In a small bowl, mix the butter, honey, and lemon juice.
4. Combine the wet into the dry ingredients.
5. Spray a 9x13 inch baking pan with cooking spray.
6. Pour the mixture into the pan and flatten with a spatula.
7. In a medium bowl, whisk the eggs with ¼ cup of honey.
8. Add the almonds, apricots, and coconut to the eggs and combine.
9. Scoop the apricot mixture onto the crust and spread evenly with a spatula.
10. Bake in the oven for 30 minutes.
11. Remove from the oven and let cool. Once cool, cut the squares in 24 pieces.
12. Wrap and store in the fridge for 1 ½ weeks, or in the freezer.
Enjoy!
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It's the other Heather popping into the post...Don't these look amazing?!? I love apricots but don't use them enough. This is such a great fall recipe, and I can't wait to try it. What's on your " to cook" list this fall?
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