2 c. flour
1 c. butter (Imperial)
1 c. sugar
2 scant c. coconut
1 c. chopped pecans
1 (18-20 oz.) jar apricot preserves

Cream sugar and butter. Add flour and mix well. Add coconut and pecans, mix. Press 3/4 of this mixture out on cookie sheet using palm of hand to press. Bake at 350 degrees for 15 minutes. Remove from oven; spread on the jam and top with rest of crumb mixture. Bake at 325 degrees for 25 minutes. While still slightly warm cut into bars about 1 x 2-inches, or desired size.