Place a rack in the centre of your oven and preheat oven to 350ºF.
Line a 9×9-in baking pan with parchment paper and lightly butter the paper.
In the bowl of your mixer, combine butter and sugar and beat on medium speed until smooth. Add egg, almond extract and orange zest. Beat until well mixed.
Add in flour, oats, salt and baking soda. Beat until combined.
Add apricots, almonds and coconut. Beat until thoroughly mixed.
Spread the dough into the pan and bake for approximately 22 minutes, until top is light golden brown.
Let cool for 10 minutes in the pan, and then using the ends of the paper liner, lift out of the pan and transfer on a wire rack to cool a bit more.
While still slightly warm cut bars into desired size and let cool completely before storing in an airtight container.
Using parchment paper to line the baking pan and leaving an overhang on opposite ends makes it easier to lift the bars out of the pan for cutting into even portions.
You can freeze extra bars by wrapping them individually and then putting them in a freezer bag. Remove the bars from the freezer as you need them. You can let them defrost in the refrigerator or on the counter. If you are in a hurry you can defrost them in the microwave oven.