Ingredients
1 can (20 ounces) crushed pineapple, undrained1 cup diced dried apricots1-1/2 cups sugar, divided3/4 cup butter, softened2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1-3/4 cups sweetened shredded coconut3/4 cup finely chopped walnuts
Preparation
In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes.
Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts.
Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.
