Chewy Apricot Coconut Bars Diabetic Recipes

AMY'S CHEWY COCONUT BARS (DIABETIC)

Steps:

• Preheat oven 350 degrees.
• Using a mixer, beat eggs, Splenda and maple flavoring in medium bowl. Blend in in margarine and vanilla.
• Combine flour, baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, walnuts, and raisins.
• Spread batter evenly in greased 8-inch square baking pan.
• Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
• Cut into squares.

COCONUT APRICOT BARS RECIPE

Steps:

• Preheat the oven to 350º. Line 9 x 13 baking pan with non-stick foil (or regular foil sprayed with cooking spray).
• In large mixing bowl cream butter and sugar. Add egg, mix well. Mix together the flour and baking powder and add to the butter mixture. Add coconut, nuts and vanilla, blending well.
• Press two-thirds of the dough into the prepared baking pan. Spread with preserves. Crumble remaining dough over top of preserves. Sprinkle with a handful more of almonds if desired.
• Bake at 350° for 30 - 35 minutes or until golden brown. Cool and cut into squares.

CHEWY APRICOT COCONUT BARS (DIABETIC)

Steps:

• Preheat oven 350 degrees.
• Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
• Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
• Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
• Spread batter evenly in greased 8-inch square baking pan.
• Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
• Cut into squares.

APRICOT COCONUT BARS FROM FINE COOKING MAGAZINE

Steps:

• Crust:.
• Position rack in the bottom third of oven; heat oven to 350 degrees. Lightly butter a 8" square baking pan and line the bottom of the pan with parchment paper.
• In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles moist pepples. Scrape the dough into the prepared pan and press to form an even layer. Bake until the crust is lightly golden, about 30 minutes, then transfer to a rack. Leave oven at 350 degrees.
• Topping:.
• While crust is baking, combine the brown sugar, egg, apricot jam, flour, baking powder, salt, and almond extract in a medium bowl. Whisk until blended. Stir in apricots and coconut. When the crust is baked, scrape the topping into the pan and spread evenly. Continue baking until the topping is browned around the edges and a pick inserted in the center comes out a bit sticky, about 20 minutes. Set the pan on a rack to cool completely before inverting onto a cutting board. Using a warm, thin-bladed knife, trim off the edges and cut into bars. Store at room temperature, or freeze in an airtight container separating the layers with waxed paper.

APRICOT COCONUT BARS

Steps:

• Preheat oven to 350 degrees.
• Place butter, sugar and 1 cup flour in a large bowl.
• Cut butter in with a pastry blender until coarse crumbs form.
• Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
• Bake for 25 minutes.
• Remove pan from oven to a wire rack to cool.
• Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
• Mix well.
• Spread mixture evenly over crust.
• Bake at 350 degrees for 35 minutes.
• Cool in pan.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.