FILLING:

1 c. finely chopped dried apricots
2 tbsp. brown sugar, firmly packed
1 c. water
1 tsp. lemon juice
1/2 c. flaked or shredded coconut

CRUMB BASE AND TOPPING:

1 c. quick-cooking oats
1/2 c. all-purpose flour
1/4 c. brown sugar, firmly packed
1/2 tsp. salt
1/2 tsp. baking soda
5 tbsp. melted butter

To make filling, combine apricots, sugar, water, and lemon juice in heavy saucepan. Cook over medium heat, stirring frequently, until thick. Stir in coconut. Remove from heat and set aside to cool. Preheat oven to 350 degrees.

To make base and topping, place oats, flour, brown sugar, salt and baking soda in large bowl. Add butter and mix with fork until crumbly. Press half of crumb mixture (about 1 cup) onto bottom of greased 8-inch square pan. Spread with cooled filling. Cover with remaining mixture, pressing down lightly. Bake 25- 30 minutes. Cool in pan. Cut into bars and serve.