Imagine biting into a dessert that combines the tropical sweetness of coconut, the tangy burst of apricot, and the cloud-like magic of meringue - all in one irresistible bar. These Apricot Coconut Meringue Bars are not just a treat; they're a culinary experience that will transport you to a world of delightful flavors and textures. Whether you're a baking enthusiast or a dessert lover looking to impress, this recipe promises to be your new go-to indulgence that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup apricot preserves
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing slight overhang for easy removal.
- In a medium mixing bowl, combine softened butter and 1/4 cup granulated sugar. Mix until light and creamy using an electric mixer.
- Add flour and shredded coconut to the butter mixture. Mix until a crumbly dough forms that holds together when pressed.
- Press the dough evenly into the prepared baking pan, creating a uniform base. Use the back of a spoon or spatula to smooth the surface.
- Bake the crust for 15 minutes until the edges start to turn light golden brown. Remove from oven and let cool slightly.
- Spread apricot preserves evenly over the warm crust, leaving a small border around the edges.
- In a clean, dry mixing bowl, beat egg whites with cream of tartar using an electric mixer until soft peaks form.
- Gradually add 1/2 cup granulated sugar while continuing to beat the egg whites until stiff, glossy peaks form.
- Carefully spread the meringue over the apricot preserves, creating decorative peaks and swirls with a spatula.
- Bake for an additional 10-12 minutes, or until the meringue is lightly golden and set.
- Remove from oven and let cool completely in the pan for about 1 hour.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 16 even squares.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Ensure your egg whites are at room temperature for maximum volume when whipping meringue.
- Use a clean, dry bowl and beaters when making meringue to prevent deflation.
- When pressing the crust, use the back of a spoon or measuring cup for an even, compact base.
- For the most vibrant flavor, choose high-quality apricot preserves.
- Allow the bars to cool completely before cutting to get clean, precise squares.
- For extra texture, lightly toast the shredded coconut before adding to the crust.
- If you prefer a less sweet version, reduce the sugar in the meringue slightly.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 17g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
