Macaroon Bars

By srumbel

And the star in these Macaroon Bars isn’t actually the chewy coconut on top, but the sweet, nutty aroma that McCormick Pure Almond Extract gives these bars. The almond extract complements the coconut so perfectly, lending a deep, rich flavor to the tropical coconut and the soft, buttery bars.
from thedomesticrebel

Ingredients

• 3 & 1/2 cups shredded coconut, divided
• 1 can (14 oz) sweetened condensed milk
• 1 & 1/4 tsp McCormick Pure Almond Extract
• 1 tube refrigerated crescent rolls

Preparation

Step 1

1. Preheat your oven to 350 degrees F. Liberally grease a 13×9 inch baking pan with cooking spray. Sprinkle the bottom of the pan evenly with 1 & 1/2 cups of coconut.
2. In a small bowl, combine the almond extract and milk. Drizzle half of the milk mixture over the coconut in the bottom of the pan.
3. Unroll the crescent roll and gently pinch together the perforations to seal; carefully arrange the layer of crescent rolls on top of the coconut. Sprinkle the tops of the rolls with the remaining coconut and drizzle with the remaining milk.
4. Bake for approx. 30-35 minutes or until the center is set and top is lightly golden. Cut into squares or triangles and serve.