Heat oven to 350°F.
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.)
In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
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.
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.