Coconut Apricot Squares | Recipes

Coconut Apricot Squares

(19) Ratings:
Prep Time:
Baking Time:
Makes:36 1” (2.5cm) squares

These sweet and chewy squares are easy to make and pack, and even easier to eat! They freeze well too, so keep a batch on hand for visitors.



1 cup 250 mL Robin Hood® Original All Purpose flour
1 cup 250 mL graham wafer crumbs
1 cup 250 mL packed brown sugar
1/2 cup 125 mL flaked coconut
1/2 cup 125 mL butter, melted


2 eggs
1 cup 250 mL packed brown sugar
1 tbsp 15 mL lemon juice
1/3 cup 75 mL Robin Hood Original All Purpose flour
1/2 tsp 2 mL baking powder
1 cup 250 mL finely chopped dried apricots


  1. Preheat oven to 350ºF (180ºC). Grease and line a 9” (2.5 L) square baking dish with parchment paper, overlapping 2 sides for easy removal.
  2. Crumble: Combine flour, graham wafer crumbs, brown sugar and coconut in small bowl. Add melted butter and mix until thoroughly blended.
  3. Press crumble mixture into prepared baking dish, reserving 1 cup (250 mL) of the mixture for the topping.
  4. Bake in preheated oven for 15 minutes or until edges are golden.
  5. Batter: Beat eggs in medium mixing bowl until frothy. Add brown sugar and lemon juice; beat well.
  6. Stir in flour and baking powder until blended. Add apricots. Spread over partially baked base.
  7. Sprinkle reserved crumble mixture over top and bake in preheated oven for 22 to 25 minutes longer or until set. Cool on wire rack. Cut into 1” (2.5 cm) squares.

Nutritional Information

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