Macaroon Bars [Brought to You by McCormick]


With spring here, the baking experts in the McCormick Kitchens are freshening up the colors and flavors of this lively season.

They also know that springtime is a time to celebrate, so they’re always looking for delicious and easy recipes for the home cook to have in their arsenal during the season. Meals that can be prepared in advance, lightened-up desserts, and ingredients that highlight spring.

I know that personally, I’m always looking to freshen things up with light flavors and textures, like coconut or citrus, especially during springtime! With Easter, Mother’s Day, my mom’s birthday, and other events popping up during the next few months, we’re going to have a LOT of parties and get-togethers to attend. I always want to bring something that’s simple to make but that will make a statement — I get giddy when people rave over my treats and insist on having the recipe!

This is that recipe 🙂

You can assemble them ahead of time (so you’ll have plenty of time to pick out your party outfit), can eat them within an hour, and whip them up in 4 ingredients. Basically, they’re a superfood… you just don’t know it yet.

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. It’s that je ne sais quoi, that little extra POP that will make people take a bite and say, “mmm, what is that?” It’s perfect!

Enjoy these bars, like yesterday!

DSC_0509Macaroon Bars *from Quick Cooking’s March 1999 issue

Macaroon Bars [Brought to You by McCormick]
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 24
Love the taste of macaroons but hate the hassle of making individual ones? These Macaroon Bars make it easy!
  • 3 & ½ cups shredded coconut, divided
  • 1 can (14 oz) sweetened condensed milk
  • 1 & ¼ tsp McCormick Pure Almond Extract
  • 1 tube refrigerated crescent rolls
  1. Preheat your oven to 350 degrees F. Liberally grease a 13x9 inch baking pan with cooking spray. Sprinkle the bottom of the pan evenly with 1 & ½ 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.


DSC_0513Almond extract is quickly becoming one of my favorite flavors to use in baked goods. I love that it lends that sweetness and gives treats a little extra depth of flavor. You’d be surprised to learn that, when combined with vanilla extract in baked goods, like THESE cookies, it gives the batter an authentic cake-batter flavor? Or that when you use almond extract in chocolate buttercream, it instantly deepens the rich, decadent flavor of the icing? Try it sometime!

For more unique ideas to use McCormick extracts, dyes and spices, be sure to visit, or you can follow McCormick on Facebook or Pinterest for more tips and tricks!

Have a great day!

xo, Hayley

I was provided McCormick products free to review, but all opinions are 100% my own. 


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  1. Crescent rolls? Hayley you’re a genius!!!!! These are beyond fab girl!

  2. ohhh they look like “that recipe.” SO YUM!

  3. OMG. Macaroon Bars using crescent rolls?? So awesome, Hayley! And I LOVE using almond extract – it’s my favorite!

  4. Crescent rolls, coconut, and almond extract? YUP! This sounds amazing. I ran out of vanilla and have been too lazy to go to the store, so I’ve been putting almond extract in everything all week — epic!

  5. I love those little macaroon coconut cookies but BARS? With CRESCENT ROLLS?! You are so smart. Pretty sure this is why we’re friends.

  6. I actually have some crescent rolls in my fridge right now! I’m going to have to try these for sure! They sound awesome, girl! 🙂

  7. I love baking with coconut and citrus during Spring. These bars look so yummy!

  8. Love the crescent rolls!! Been thinking of you this morning, hope you’re well! mwah!

  9. I always use Mccormick extracts. These bars look delicious – how cool that there are crescent rolls used!!! I always have some in my fridge for a rainy day 🙂

  10. My nana LOVES LOVES LOVES macaroons, these bars would be perfect for her! Totally sending this her way 😀

  11. Yes, yes and yes! I LOVE macaroons but hate how little they always have to be! Pass a slice this way!

  12. for as often as I make macaroons, I have never ever thought to make them into bars. oh I love ya Hayley. 🙂

  13. Only 4 ingredients – love it!!! I love macaroon and unlike macarons I can actually make them 😉

  14. Macaroon bars?! such a good idea Hayley! So easy and super party friendly – plus I always like the idea of bars a little have the flexibility to choose your size!

  15. Ooooooh girrrrrrl these sound amazingggg!!
    And I bet you DIED over all the coconutty goodness!

  16. Almond extract makes EVERYTHING tastier, for sure! 🙂 Your bars look awesome, Hayley!

  17. This is brilliant – I love how this decadent dessert is so ridiculously easy. I need this in mah belly asap!

  18. colleen says:

    can u do a recipe for almond pillow cookies? they are my fave cookie, i buy them all the time and i’m dying to know an easy way to make them!

  19. Oh these sound amazing! All that coconutty goodness is screaming my name.

  20. What an awesome idea to put the macaroons on a crust!! I heart coconut so much!

  21. This looks really good. Is the shredded coconut sweetened or unsweetened?

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