1 1/4 c. flour
1 1/4 c. quick cooking oats
1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, melted
2 tsp. vanilla
1 (10 oz.) jar apricot preserves
1/2 c. flaked coconut

Combine first 5 ingredients in large bowl, blend well. Add butter and vanilla. Mix until crumbly. Reserve 1 cup of mixture. Press remaining crumbs into a greased 13x9x2 inch pan.

Spread apricot preserves on crust to within 1/4 inch from sides of pan. Sprinkle with reserved crumbs and coconut. Bake at 350 degrees for 20-25 minutes, or until brown.