2 (6 oz.) pkg. apricots, chopped
3/4 c. sugar
3/4 c. butter, softened
1/4 tsp. salt
1 c. sugar
2 c. flour
1/2 tsp. baking soda
1 (3 oz.) can coconut (1 c.)
1/2 c. walnuts or pecans

Cover apricots with water and boil 15-20 minutes. Drain, reserving 1/4 cup liquid. Put liquid in saucepan; add sugar. Bring to a boil and simmer 5-6 minutes. Put chopped apricots in liquid and set aside.

Beat butter, salt, and sugar until fluffy. Add remaining ingredients. Spread 3/4's of crumbly mixture into 9 1/2 x 13 pan and press down. Bake 5-10 minutes at 350°F. Put apricot mixture over top and leave 1/4 inch border. Pour apricot mixture over top and sprinkle remaining crumbly flour mixture over top of apricots.

Bake 30 minutes at 350°F. Cool and chill in refrigerator; cut into small squares.