1/2 c. sweet butter
1/2 c. sugar
1 tsp. grated lemon rind
2 eggs
1/2 c. each unbleached flour & whole wheat flour
1/2 tsp. salt
1/4 tsp. baking soda
4 fresh apricots, diced
1/4 c. brown sugar
1/2 c. toasted coconut
2 tbsp. sweet butter

Cream together the 1/2 cup butter, sugar and rind until light and creamy. Beat in eggs, one at a time.

In a separate bowl, combine flours, salt and baking soda. Stir into creamed mixture. Add apricots.

Spread mixture into a lightly buttered 9 x 9 inch pan. Combine the 1/4 cup brown sugar and coconut in a bowl. Cut the 2 tablespoons butter into the mixture until crumbly. Sprinkle over the batter.

Bake at 350 degrees for 30 minutes until lightly browned and firm. Cool. Cut into 16 bars.