Apricot Coconut Bars
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Buttery coconut crust baked with apricot jam, topped with a warm caramel drizzle. Cardamom adds unexpected heat and aroma. The coconut gives chew and texture. Caramel made by simmering sweetened condensed milk with brown sugar, butter, vanilla. Bars come out chewy at edges, soft inside. Aroma thick in kitchen. Timings flexible; look for light golden top and firm crust. Substitute butter with coconut oil for tropical twist. Use orange marmalade instead of apricot for sharper bite. These bars shift sweet and tart balance, with toasted notes and sticky caramelfinish.
Prep:
20 min
Cook:
25 min
Total:
85 min
Servings:
12 bars
#baking
#desserts
#caramel
#cardamom
#coconut
#fruit bars
#American recipes
Apricot bars that crackle when you bite, chewy with shredded coconut hiding in crumb. Cardamom brings an unexpected ember warmth, a reminder that spice can surprise in sweet. The caramel drizzle? Rich and sticky, the perfect counterweight to tart apricot. Baking here is about feel; watch the edges brown like honey, a telltale crackle under knife blade before you slice. I’ve tried them dense and soft; prefer when the crust gives a gentle crunch and the preserve layer bubbles just so. Sweetened condensed milk caramel simmers just right or you risk bitterness. This is the kitchen soundtrack. No fancy tools, just your senses and patience. Simple, but rewarding. Substitutions welcome, texture and aroma adjust with each tweak.
Ingredients
- For the bars
- 9 tablespoons softened butter
- 113 grams granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 160 grams all-purpose flour
- 50 grams shredded unsweetened coconut
- 1 teaspoon baking powder
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 175 grams apricot preserves
- For the caramel drizzle
- 120 milliliters sweetened condensed milk
- 75 grams light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
About the ingredients
Butter is your base—salted works if you don’t mind salt sneaking in; unsalted is cleaner but add pinch more salt if you use it. Sugar can be partly swapped for coconut sugar for something earthier but bars will darken. Coconut shredded, freshly toasted really lifts the flavor; canned dry flakes soften the bite. Don’t skimp on cardamom—fresh ground from pods if possible, it’s floral and lively, not overpowering here. Apricot preserves can be replaced with orange marmalade or peach jam—each changes the tart balance. Baking powder needs to be fresh; no lift means dense bars. Vanilla extract? Same rules—pure or homemade gives depth. For caramel, if condensed milk isn’t nearby try equal parts evaporated milk and sugar, though texture will differ. Brown sugar adds molasses note; use dark for richer flavor or light for mild sweetness. Butter is essential in caramel, swapping oil may cause separation and graininess.
Method
For the bars
- Heat oven to about 345°F. Butter and sugar. Beat until grain fades and mix feels lighter but not fluffy. Egg joins in next, vanilla following like a whisper. Dry stuff sifted or whisked separate: flour, coconut, POWDER, cardamom, salt mixed well until aromatic, nutty, floral. Dump dry into wet; fold gently but fully so no streaks remain. Two thirds pressed firmly into well-greased 8×8 pan, edges packed tight to brown evenly.
- Spread preserves like sticky paint on the crust layer. Crumble leftover batter on top, uneven bits for texture. Watch oven heat: bake around 25-30 minutes but check for golden edges, slightly firm center that jiggles less when nudged. Overbake means dry crumb. Cool fully on rack—patience is a virtue; bars fall apart hot.
For the caramel drizzle
- Small saucepan, medium flame. Combine condensed milk and brown sugar first—stir slowly until bubbling simmers, about 1 1/2 to 2 minutes tops. Remove from heat or risk burn and bitter finish. Butter folds in quick, melting silky smooth. Vanilla in last, off flame to keep fragrance fresh and bright.
- Drizzle warm, not hot, over bars before slicing; caramel sets quickly, glossy and thick. Bars hold shape best cooled; warm caramel seeps if sliced too early.
- Keep bars airtight or caramel gets sticky and grainy over time.
- Enjoy the crackle when biting; chew from coconut, tartness from fruit, warmth from cardamom, sweetness from caramel.
- Common swap: margarine or coconut oil for butter in crust. Coconut oil lends tropical note but skip if you want traditional texture. Orange marmalade trades apricot preserves for more bitter complexity.
- Visual cues trump timers always. Top golden, no wet dough spots. Caramel bubbling gently, no rapid boil. Texture speaks: firm base, soft middle, chewy edge.
- If crust crumbles too much, press more firmly or chill dough briefly before baking. If caramel too thin stir longer or reduce sugar slightly.
- Don’t rush cooling or slicing; slice warm bars and caramel runs all over pans. Chill 45-60 minutes until firm but not cold hard.
- Experiment with adding chopped almonds to crumble layer for crunch or swapping cardamom with cinnamon for autumn vibes.
Cooking tips
Timing is just a suggestion. Butter and sugar beaten until sugary texture shifts from grainy to less distinct—this change means the mixture is ready to hold the eggs without curdling under heat. Dry ingredients folded, not whipped, to avoid gluten development that toughens. Press two thirds baking mixture tight to avoid crumbling post-bake and lumpy layers. Spread preserves evenly—thick layers will make cutting messy; thin layers risk drying out inside. Cover with crumbled topping for chewy contrast. Bake until edges are golden honey color and top looks dappled—not shiny dough puddles or pale. Cooling is crucial—hot bars fall apart. Caramel heat control vital; simmer without rolling boil. Remove quickly when bubbles settle to avoid bitter burnt milk flavor. Whisk in butter off heat to emulsify and smooth. Drizzle warm caramel on cooled bars to avoid melting crust. Wait 10-15 minutes before slicing to let caramel set—too soon and caramel will run. Storage airtight to prevent caramel and crust from absorbing moisture and becoming too soft or grainy. Common slip-ups: under-beating butter results in dense bars; overbaking dries; caramel left too hot burns or separates. Use visual and tactile cues. The ear can tell when caramel bubbles slow. Texture of dough crumbly but sticks under pressure means good crust.
Chef's notes
- 💡 Butter and sugar beaten until grainy texture fades—look for mixture lighter, thick but not airy. Egg added slowly with vanilla extract to avoid curdling. Dry ingredients sift separately to avoid lumps and ensure even cardamom dispersion. Folding dry into wet, no whipping; keep batter tender. Press two thirds firmly in pan, edges tight to brown evenly without gaps or too-thick patches. Uneven pressing leads to breakage or uneven bake.
- 💡 Apricot preserves spread like thick paint, avoid thin layers that dry out or create soggy spots. Use leftover batter crumbled on top for chewy contrast, no even layer here; uneven bits build texture. Baking timing not strict; watch edges golden honey tone and jiggle in center, not liquid. Oven hotspots shift times—rotate pan halfway for uniform crust color and caramel consistency.
- 💡 Caramel drip made by simmering condensed milk gently—avoid full boil or bitterness. Stir brown sugar slowly to dissolve, bubbles just starting. Off heat fold in butter for smooth, glossy texture, add vanilla last to keep aroma bright. Warm caramel only on bars; hot caramel melts crust and seeps. Wait 10-15 minutes for caramel to set. Too thin? Simmer longer but watch closely or it thickens and grainy.
- 💡 Switch butter in crust to coconut oil for tropical aroma; expect crumb to soften slightly, less crisp. Margarine works but changes mouthfeel. Orange marmalade swaps apricot preserves; sharper, more bitter edge—adjust sugar if needed. Fresh ground cardamom essential; stale powder dulls floral notes, pods grind better. If coconut too moist add to dry mix after toasting lightly in dry skillet for nutty smell and toothsome crunch.
- 💡 Cooling crucial; cool fully on wire rack, hot bars crumble and stick. Slice after caramel firms to avoid sticky mess; too soon caramel runs and softens edges. If crust crumbly, press dough more firmly or chill briefly before bake. Texture relies on feel, not timer—use sight, touch, and smell; caramel bubbling slows when ready. Chopped almonds or cinnamon instead of cardamom add crunch or warm spicy twist. Timing flexible; trust cues over minutes.
Common questions
How do I know when bars are done?
Look edges golden honey, center jiggles less but not rigid. No wet spots on top. Texture speaks: firm base, soft middle, chewy edges. Watch caramel bubble slow, no rapid boil or burnt smell. Oven varies. Rotate pan, trust sight and feel over time.
Can I swap apricot preserves?
Yes, orange marmalade sharper, peach jam sweeter. Each changes tart balance and texture. Adjust sugar if marmalade’s bitter. Mixing preserves into batter loses fruit layer effect—spread thick for contrast or crumble texture. Fresh preserves better; store-bought can be watery, thin layers risk soggy crust and drying middle.
Why is caramel thin or grainy?
Often due to overcooking or too rapid boil causing burnt flavor. Simmer gently, stir slowly until bubbles just start. Off heat fold in butter and vanilla right away to emulsify. Too thin? Simmer longer but watch. Too thick? Add splash milk off heat stir; graininess means phase separation from fat and sugar. Use butter, oil may separate.
Best way to store bars?
Airtight recommended to prevent caramel grain and crust softening. Room temp short-term fine if cool and covered. Refrigerate to prolong but caramel firms more; warming bars before serving loosens texture. Freeze wrapped tightly then thaw in fridge overnight. Keep caramel warm or it sticks; cool bars hold shape better for slicing.
