Ingredients: 3/4 cup margarine, softened 2 large egg whites 2 cups all-purpose flour 3.4 cup sweetened shredded coconut flakes 1 jar (10-12 oz) apricot preserves 1 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon baking powder 1/2 cup pecans, chopped
Brush on crust: 4 tablespoons butter, melted 1 tablespoon cinnamon
Instructions: 1. Preheat oven to 350 degrees Fahrenheit. 2. In a large bowl, cream butter and sugar until light and creamy. Beat in egg and vanilla. 3. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconuts and pecans. 4. Press 2/3 of dough onto the bottom of a greased 9 X 13 baking pan (or use parchment paper). 5. Brush bottom crust with cinnamon butter mixture. Spread preserves on top of bottom crust. Crumble remaining dough over preserves. 6. Bake 30-35 minutes or until golden brown. 7. Cool completely in pan on a wire rack. 8. Cut into 24 bars.
