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.
huntfortheverybest on Pane Degli Angeli, or Italian… hocuspocus13 on Pane Degli Angeli, or Italian… I Wilkerson on Giovanni Rana Pastificio &… Eliza on Ice Cream Monday Rebecca Gorlin on Dina’s Guide to NYC Old…