2 1/2 c. canned apricots, drained
3/4 c. sugar
1/4 c. water
2 c. sifted all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
3/4 c. butter
1 c. sugar
1 1/2 c. flaked coconut
1/2 c. chopped pecans

Combine canned apricots, 3/4 cup sugar and water; cook about 5 minutes, stirring occasionally, until slightly thickened. Cool.

Sift flour, salt and soda together. Cream butter, gradually adding 1 cup sugar; beat well. Blend in dry ingredients. Stir in coconut and pecans.

Press 3 cups of this crumbly mixture in bottom and halfway up sides of greased 13x9x2 inch pan. Bake at 400 degrees for 10 minutes. Spread apricot mixture over crust and sprinkle rest of crumbs over top. Bake 20-25 minutes. Cool and cut in squares. Top with whipped cream if desired. Makes 12 servings.