Apricot Caramel - Coconut Bars!

1 cup Slivered Blanched Almonds
2 cups All Purpose Unbleached Flour
1/2 cup Granulated Sugar
1 cup Butter, cut up
1 cup SMUCKER'S® Apricot Preserves
1/3 cup Caramel Ice Cream Topping
3/4 cup unsweetened or sweetened shredded coconut

DIRECTIONS
1. Heat oven to 350°F.
2. In food processor bowl with metal blade, place almonds. Cover; process with on-and-off pulses until finely chopped. Add flour, sugar and butter to almonds. Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, finely chop almonds. In large bowl, mix chopped almonds, flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.)
3. In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
4. In medium bowl, mix preserves, caramel topping and coconut. Spread over crumb mixture to within 1/2 inch of edges. Sprinkle remaining crumb mixture evenly over apricot mixture to edges of pan.
5. Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.