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 an ungreased 13 x 9 x 2 inch pan.
Bake at 350° 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.