12 apricots 350 gr sugar 170 gr butter 250 gr flour all-purpose 2 gr baking soda 1 gr salt 30 gr coconut flaked 120 gr pecans 1/4 liquid 180 ml sugar in a saucepan 200 gr sugar
Instructions
crust, spreading to within 1 cm from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook