12 apricots 1 3/4 c sugar 3/4 c butter 2 c flour all-purpose 1/2 t baking soda 1/4 t salt 3 oz coconut flaked 1/2 c pecans 1/4 liquid 3/4 cup sugar in a saucepan 1 cup sugar
Instructions
crust, spreading to within 1/4 inch 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