Yield: 30 servings
| Measure | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 1 teaspoon | Baking powder |
| ½ cup | Butter or margarine |
| 1 each | Egg |
| 1 tablespoon | Milk |
| 2 cups | Apricot preserves |
| \N \N | Topping |
| 1 each | Egg -- lightly beaten |
| ⅔ cup | Sugar |
| ¼ cup | Butter or margarine -- |
| \N \N | Melted |
| 1 teaspoon | Vanilla extract |
| 2 cups | Coconut -- shredded |
In a bowl, combine flour and baking powder. Cut in butter until the mixture resembles coarse crumbs. Beat the egg and milk; stir into flour mixture. Spread in a greased 9 inch square baking pan. Spread preserves over crust. Combine topping ingredients; carefully drop by tablesspoonfuls over apricot layer. Bake at 350 deg. for 25 to 30 min. or until golden brown. Cool; cut into small bars. Yield: 2 to 2½ dozen.
Recipe By : Taste Of Home