12540 Makes sixteen 2-inch squares Wed Aug 06 01:13:00 -0700 2008 Wed Jul 08 16:30:54 -0700 2009 Licensed http://www.chow.com/recipes/12540 Wed, 08 Jul 2009 23:30:54 GMT This bar cookie has a tender, flaky cream cheese crust with layers of apricot and coconut.

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Preheat the oven to 375°F.

To make the crust: In a large bowl, on the medium speed of an electric mixer, beat together the flour, butter, and cream cheese until crumbly and well combined. Transfer the mixture to an ungreased 8 × 8-inch baking pan and, using your hands, pat the crust firmly and evenly into the pan. Bake for 20 minutes. Remove from the oven and allow to cool for 15 minutes.

To make the topping: In a medium-size bowl, on the medium-high speed of an electric mixer, beat together the sugar, egg, and vanilla until well combined. Stir in the coconut and the melted and cooled butter. Set aside.

Gently spread a thin layer of the apricot preserves filling over the prepared crust. Then, very carefully, spread the coconut topping over the entire top, being sure to go all the way to the edge. Bake for 18 minutes. Cool to room temperature, or overnight, before cutting and serving.

]]> http://www.chow.com Allysa Torey 54 Sweet/Dessert 1 cup all-purpose flour

]]> ½ cup (1 stick) unsalted butter, softened, cut into small pieces

]]> 3 ounces cream cheese, softened, cut into small pieces

]]> 298 ¾ cup sugar

]]> 1 large egg, at room temperature

]]> 292 1 teaspoon vanilla extract

]]> 11 1 cup sweetened shredded coconut

]]> 4 tablespoons (½ stick) unsalted butter, melted and cooled to room temperature

]]> 2 ⅓ cup apricot preserves

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