Few desserts capture the perfect balance of sweet, tangy, crunchy, and buttery as beautifully as Apricot Coconut Pecan Bars. Imagine biting into a golden coconut shortbread crust, topped with a gooey layer of apricot preserves, sprinkled with nutty pecans, and finished with a crumbly streusel topping. The result? A dessert that’s both rustic and elegant, simple yet unforgettable.
These bars aren’t just a treat; they’re a culinary experience. Perfect for tea time, holiday gatherings, bake sales, or simply a cozy afternoon indulgence, they stand out as a versatile dessert option. What makes them truly special is how easy they are to prepare while still delivering bakery-level flavors.
In this complete guide, we’ll dive into everything you need to know about making, serving, and storing Apricot Coconut Pecan Bars. You’ll learn:
- The step-by-step recipe (with variations and substitutions).
- The history and inspiration behind fruit-and-nut dessert bars.
- Expert baking tips for perfect results every time.
- Ideas to make them gluten-free, vegan, or holiday-themed.
- Answers to the most common FAQs.
- Nutritional breakdown and storage advice.
By the end, you’ll not only have a reliable recipe but also the confidence to customize and perfect it for your own tastes.
Why You’ll Love Apricot Coconut Pecan Bars
- Flavor balance – Sweet apricot preserves pair perfectly with nutty pecans and buttery coconut shortbread.
- Texture contrast – The soft filling, crunchy nuts, and crumbly topping create a satisfying bite.
- Customizable – Swap apricots for raspberry, peach, or even fig preserves.
- Crowd-pleaser – Great for potlucks, picnics, bake sales, or holiday dessert trays.
- Easy to make ahead – These bars store well and even freeze beautifully.
Ingredients You’ll Need
Here’s the ingredient list for the classic version.
For the Shortbread Crust & Topping:
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon sea salt
- 2 cups all-purpose flour (unbleached preferred)
- 1 ½ cups shredded coconut (unsweetened for balance, but sweetened works if you prefer extra sweetness)
For the Filling:
- 1 jar (18 oz) apricot preserves (or homemade apricot jam)
- 1 cup chopped pecans (toasted for best flavor; walnuts or almonds also work)
Step-by-Step Directions
Step 1 – Prepare the Baking Dish
- Preheat oven to 350°F (175°C).
- Grease or line a 9×13-inch baking pan with parchment paper. (Leave a little overhang for easier removal later.)
Step 2 – Make the Dough
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg, vanilla extract, and sea salt. Mix until combined.
- Gradually fold in flour and shredded coconut until a soft, crumbly dough forms.
Step 3 – Reserve Topping
- Remove 1 ¼ cups of dough and set aside (this will be your streusel topping).
Step 4 – Form the Crust
- Press the remaining dough firmly and evenly into the prepared pan.
- Bake for 10 minutes (this helps set the crust before adding the filling).
Step 5 – Add Filling & Nuts
- Spread the apricot preserves evenly across the baked crust.
- Sprinkle chopped pecans on top.
Step 6 – Add the Streusel Topping
- Crumble reserved dough over the top. Don’t worry about covering every inch—little pockets of preserves peeking through look beautiful after baking.
Step 7 – Bake
- Return pan to the oven and bake for 25–30 minutes, or until topping is golden brown and filling is bubbly.
Step 8 – Cool & Slice
- Allow bars to cool completely in the pan (at least 1 hour).
- For cleaner cuts, refrigerate for another hour before slicing.
Pro Tips for Success
- Toast the pecans before adding them to enhance nuttiness.
- Use room-temperature butter – it creams better with sugar.
- Don’t skip pre-baking the crust – it prevents sogginess.
- Slice with a sharp serrated knife after chilling for neat bars.
- If using sweetened coconut, reduce sugar slightly in the dough.
Variations & Flavor Twists
- Fruit Swaps: Try peach, raspberry, blackberry, or fig preserves.
- Nut Variations: Use walnuts, almonds, pistachios, or even macadamia nuts.
- Chocolate Drizzle: Melt dark or white chocolate and drizzle over cooled bars.
- Holiday Touch: Add cinnamon, nutmeg, or ginger to the crust for a warm flavor.
- Tropical Vibe: Swap pecans for macadamias and use pineapple preserves.
- Vegan Version: Replace butter with vegan margarine and egg with a flax egg.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.
Serving Ideas
- Dust with powdered sugar for a bakery-style finish.
- Serve warm with vanilla ice cream.
- Pair with a cup of Earl Grey tea or strong coffee.
- Cut into bite-sized squares for a holiday cookie platter.
- Wrap individually in parchment for gifting.
Storage & Freezing
- Room Temperature: Store in an airtight container up to 5 days.
- Refrigerated: Keeps for 1 week in a sealed container.
- Freezer: Wrap bars individually in plastic and freeze up to 2 months. Thaw at room temperature before serving.
Nutritional Information (per bar, approx. based on 24 bars)
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Sugar: 17g
- Protein: 3g
- Fiber: 2g
(Values are approximate and depend on ingredient brands.)
Frequently Asked Questions
Q1: Can I use homemade apricot jam instead of store-bought preserves?
Yes! Homemade jam adds a fresher, less-sweet flavor. Just make sure it’s thick enough so the bars don’t turn runny.
Q2: How do I make cleaner cuts?
Chill the baked bars in the fridge for at least an hour before slicing with a sharp knife.
Q3: Can I double the recipe?
Yes, bake in a half-sheet pan and increase baking time by about 10 minutes.
Q4: Can I make these nut-free?
Absolutely—swap nuts for pumpkin seeds, sunflower seeds, or leave them out entirely.
Q5: Are these bars good for gifting?
Yes! Wrap squares in parchment, tie with ribbon, and gift in a festive tin.
Q6: Do I need to refrigerate them?
Not if you’ll eat them within 5 days. For longer storage, refrigerate or freeze.
The History & Inspiration Behind Apricot Coconut Pecan Bars
Fruit-and-nut dessert bars have a rich tradition in home baking. In Europe, linzer bars and jam tarts inspired modern jam-filled squares. The American love of pecan pie and coconut macaroons eventually merged with these jam desserts to create hybrids like apricot coconut bars.
Apricots, with their balance of sweetness and tang, have long been favored in preserves. Combined with pecans—a Southern baking classic—this recipe feels both traditional and innovative. It carries that nostalgic homemade vibe while still offering something fresh.
