Preheat oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper leaving “handles” on the long sides of the pan making it easier to remove the bars from the pan; set aside.

In a medium bowl, stir together preserves and diced apricots; set aside.

In a large bowl, using an electric hand mixer, cream butter and sugar together until light and fluffy, about 2 minutes.

In a separate bowl, whisk together flour, soda, and salt. Gradually add flour mixture to the butter mixture until combined. Add toasted coconut and pecans.

Pour 2/3 of the shortbread mixture into the prepared pan, pressing it down with the bottom of a measuring cup. Bake for 10 minutes until golden brown.

Remove from the oven and spread the apricot mixture over the shortbread crust. Sprinkle the remaining shortbread mixture over the top (squeezing some of it in your hands making small clumps) and bake an additional 25 minutes until the top is golden brown.

Cool in the pan over a wire rack. Refrigerate after cooled to make cutting into bars easier.