I made the coconut apricot bars from Betty Crocker’s Cooky Book. I didn’t have apricot or pineapple preserves, which the recipe called for, but I did have peach, so I used that. This recipe is made for a 13×9 pan, but I can tell you the cookie dough will not fit into a pan that size. I put it in a square cake pan and that worked perfectly. Ironically, this cookie also has meringue. I didn’t plan it that way, but I’m finding out that I really like meringue. This is yummy while it’s still a bit warm but best after it’s cooled. This is definitely for the sweet tooth, as the preserves and the meringue are sweet.
Who I AmDina Di Maio, author of Authentic Italian: The Real Story of Italy's Food and Its People; Writer 20+ years; NY lawyer copyright and trademark experience
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