CRUMB MIXTURE:

1 1/4 c. all-purpose flour
1 1/4 c. quick cooking oats
1/2 c. sugar
3/4 c. sweet cream butter, melted
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla

FILLING:

10 oz. jar apricot preserves
1/2 c. flaked coconut

Preheat oven to 350 degrees. Grease 13x9 baking pan. In 3-quart mixer bowl combine all crumb mixture ingredients. Beat at low speed, scraping sides of bowl often, until mixture is crumbly (1-2 minutes). Reserve 1 cup crumb mixture.

Press remaining crumb mixture into greased pan. Spread apricot preserves to within 1/2 inch from edge of unbaked crumb mixture. Sprinkle with reserved crumb mixture and coconut. Bake near center of 350 degree oven for 22-27 minutes or until edges are lightly browned. Yield: 3 dozen.