Ingredients
- 12 apricots (dried)
- 1/4 liquid
- 350 gr sugar
- 250 gr flour all-purpose
- 200 gr sugar
- 170 gr butter
- 180 ml sugar in a saucepan
- 120 gr pecans
- 30 gr coconut flaked
- 2 gr baking soda
- 1 gr salt
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
