1 c. sugar
3/4 c. butter
1 1/2 tsp. vanilla
1 egg
2 c. flour
1 1/2 c. coconut
1 (12 oz.) apricot preserves
1/2 c. chopped nuts

Cream sugar, butter, vanilla and egg. Add 2 cups flour, coconut. Save 3/4 cup. Press remaining in greased 10 x 5 or 9 x 13 pan. Spread apricot preserves and nuts. Spread reserved 3/4 cup. Bake 1/2 hour at 350 degrees preheated oven. Cut when not quite cool. Refrigerate before using.