2 (6 oz.) pkgs. dried apricots
3/4 c. sugar
3/4 c. butter, softened
1 c. sugar
2 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 (3 oz.) can flaked coconut
1/2 c. chopped pecans or walnuts

Cover apricot with water and bring to a boil, reduce heat. Simmer, uncovered 15 minutes or until tender. Drain apricot, reserving 1/4 cup liquid, coarsely chop apricot and set aside, combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in the chopped apricots. Cream butter, gradually add 1 cup sugar beating until light and fluffy. Combine flour, salt and soda, stir in coconut and pecans. Pat 3/4 of mixture into an ungreased 13"x9"x2" baking pan. Bake at 350 degrees for 10 minutes. Spread apricot mixture evenly over crust, sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan and cut into 2" squares. Yield: 2 dozen.