3/4 c. butter at room temp.
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1/2 tsp. salt
2 c. flour
1 1/2 c. shredded coconut
8 oz. apricot preserves
1 c. walnuts, chopped

Preheat oven to 350 degrees. Cream butter, sugar, egg and vanilla. Mix salt, flour and coconut and stir well. Reserve 3/4 cup for topping. Spread the rest in a 9x11 inch pan. Spread apricot preserves over mixture. Sprinkle nuts over preserves. Crumble reserved 3/4 cup dough over top. Bake about 30 minutes. Cool slightly. Cut into 24 bars.