| 1 | Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. |
| 2 | Drain reserving ?cup liquid. |
| 3 | Coarsely chop apricots, and set aside. |
| 4 | Combine reserved apricot liquid and ?cup sugar in a saucepan; simmer 5 minutes. |
| 5 | Stir in chopped apricots. |
| 6 | Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. |
| 7 | Combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). |
| 8 | Stir in coconut and pecans. |
| 9 | Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. |
| 10 | Bake at 350f for 10 minutes. |
| 11 | Spread apricot mixture evenly over crust, spreading to within ?inch from edge of pan. |
| 12 | Sprinkle with remaining coconut mixture. |
| 13 | Bake an additional 30 minutes. |
| 14 | Let cool in pan; chill. |
| 15 | Cut into bars. |
| 16 | Store in refrigerator. |
| 17 | Yield: about 4 dozen |
