Sweet and Tangy Apricot and Coconut Squares

These sweet-tart squares are the perfect balance of tangy apricots and subtly sweet coconut. The apricots are just tart enough to provide a proper balance in flavor as well as a bit of chew, while the coconut rounds out the bar with its sweetness and gentle crunch.

This recipe can be traced way back when traders from Asia sailed to the Middle East. Apricots, native to present-day Armenia, were brought to the Middle East and hybridized with other stone fruits, resulting in several popular fruits. One of those, the Shamouti apricot, holds a sweet, tangy flavor that became popular throughout the region. During the 1500s, Spanish missionaries brought the Shamouti apricot to what is now California and Mexico, where it quickly became a common sight. This recipe combines the sweet and tangy flavors of the apricot with the subtle sweetness and crunch of coconut to create a delicious, easy-to-make dessert.

Prep time: 10 | Cook time: 25 | Serves: 9

Ingredients

• 1/2 cup unsweetened coconut flakes
• 1/2 cup chopped walnuts
• 1/4 cup honey
• 1 tablespoon coconut oil, melted
• 1/2 cup dried apricots, chopped
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9-inch square baking pan.
3. In a medium bowl, combine the coconut flakes, walnuts, honey, and melted coconut oil. Press into the bottom of the prepared pan.
4. In a small bowl, combine the apricots, orange juice, lemon juice, cinnamon, and salt. Pour over the coconut crust.
5. Bake for 20-25 minutes, or until the apricots are soft and the crust is golden brown.
6. Let cool completely before cutting into squares.

Why It Works

• The combination of sweet and tart flavors creates a balanced and complex taste.
• The apricots provide a bit of chewiness, while the coconut adds a gentle crunch.
• The simple ingredients make this recipe easy to make and customize to your liking.