1-Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper or non-stick foil sprayed with cooking spray for easy removal.

2-In a large bowl, cream softened butter and sugar until light and fluffy, about 5 to 7 minutes. Beat in the egg and vanilla extract until well combined.

3-In a separate bowl, whisk together the flour, baking powder, and salt if using. Gradually add this dry mixture to the wet ingredients, mixing until smooth and even. Fold in shredded coconut and nuts. If the dough is too sticky, add extra flour 1 tablespoon at a time until manageable.

4-Press about two-thirds of the dough evenly into the bottom of the prepared pan to form a crust.

5-Spread the apricot preserves evenly over the crust layer, ensuring consistent thickness.

6-Crumble the remaining dough over the preserves to create a topping. Optionally, sprinkle additional chopped nuts or shredded coconut for garnish.

7-Bake for 30 to 35 minutes, or until the top is golden brown and firm to the touch. For thicker bars, use a smaller pan (e.g., 11×7 inches), reduce oven temperature by 25°F, and increase baking time accordingly.

8-Allow bars to cool completely in the pan on a wire rack before cutting into squares. For easier slicing and to prevent breaking, chill bars in the refrigerator for 1-2 hours, then bring to room temperature before serving.