Yield: Yields 16 2-inch bars.
This combination of sweet, tangy apricots mixed with coconut on a sweet crust is borderline addictive.
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I am actually the one who submitted this recipe to Fine Cooking's cookie contest all those years back. ( I won a nice prize too!) :-) However, as I recall, the proportions for the base were altered slightly. I have not made these in years but I plan to add them to this year's list, so I'll report back with any modifications.Rene
I have to agree with the previous reviewer. I thought the problem with the base was the Canadian flour. Next time I would use either less flour or more butter. The taste however was terrific & one guest couldn't stop eating them...I'll try them again & report back.
I followed this recipe exactly, but the results were somewhat disappointing. The taste was terrific, but they were extremely difficult to cut. The topping was very sticky, and the base was so crumbly, that they disintegrated when I tried cutting them into squares. I would not make these again.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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