Coconut Macaroon Bars

By srumbel

One of the easiest desserts ever, no one will even know that the secret ingredient in these Coconut Macaroon Bars is refrigerated crescent dough.
from tasteandtellblog.com

Ingredients

• 3 1/2 cups sweetened, flaked coconut, divided
• 1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)
• 1 teaspoon almond extract
• 1 tube (8 ounces) refrigerated crescent rolls

Preparation

Step 1

Preheat the oven to 350F. Line a 13x9-inch baking dish with parchment paper and spray well with nonstick cooking spray.
Sprinkle half of the coconut evenly over the bottom of the prepared baking dish. In a small bowl, stir together the sweetened condensed milk and the almond extract. Drizzle half of the mixture over the coconut in the pan.
Unroll the crescent dough. Pinch the preforations together, and lay the dough in the pan. Drizzle the remaining sweetened condensed milk mixture over the dough and then sprinkle the remaining coconut on top.
Bake until golden brown, 30-35 minutes. Cool completely then cut into bars. Store in the refrigerator.