1. Preheat oven to 350°F. Lightly coat the bottom of an 8×8-inch baking dish with nonstick cooking spray or line it with parchment paper.

2. Place dried apricots in a small saucepan and add enough water to cover them.

3. Bring to a boil, then reduce heat slightly and simmer for about 10 minutes, until softened.

4. Drain apricots well, let cool, and chop.

5. In a medium bowl, use an electric hand mixer or food processor to combine butter, granulated sugar, and 1 cup flour until coarse crumbs form.

6. Press the mixture evenly into the bottom of the prepared baking dish.

7. Bake for 15–18 minutes, until lightly golden around the edges.

8. While the crust bakes, beat eggs, brown sugar, and vanilla until smooth.

9. In a small bowl, whisk together the remaining 1/3 cup flour, baking powder, and salt.

10. Stir the dry ingredients into the egg mixture just until incorporated.

11. Fold in chopped apricots, walnuts, and flaked coconut.

12. Spread the filling evenly over the hot crust as soon as it comes out of the oven.

13. Return the pan to the oven and bake for about 30 minutes, or until the top is puffed and golden and a toothpick inserted in the center comes out clean.

14. Cool completely, then cut into small bars.

15. Roll bars in powdered sugar or sprinkle powdered sugar over the top before serving.