Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan.

Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook