- Serving Size: 1 (35.3 g)
- Calories 109
- Total Fat - 6.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 64.3 mg
- Sodium - 42.4 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 0.7 g
- Sugars - 6.4 g
- Protein - 3.2 g
- Calcium - 15.5 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 375F
In a medium mixing bowl combine the 1 cup flour and salt.
Cut in the butter until crumbly and then press into the bottom of a lightly greased 11x7x1-1/2-inch baking pan.
Bake for 12 minutes.
Meanwhile, in a small saucepan combine apricots and enough water to cover.
Bring to boiling; reduce heat. Simmer, covered, for 10 minutes; drain.
In a large mixing bowl stir together brown sugar and eggs until combined.
Stir in drained apricots, the 1 cup walnuts, the coconut, and vanilla.
Add the 2 tablespoons flour; stir until combined.
Spread apricot mixture evenly over baked crust.
Bake in the 375 degree F. oven for 15 minutes. Cool in pan on a wire rack.
Drizzle with a powdered sugar icing, and cut into diamonds
Tips & Variations
- Powdered sugar icing or other icing for drizzling