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!
- 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
- 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.
- 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.
- 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.
- Bake for approx. 30-35 minutes or until the center is set and top is lightly golden. Cut into squares or triangles and serve.
Almond 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!
Have a great day!
I was provided McCormick products free to review, but all opinions are 100% my own.