You’re only four simple ingredients away from making these super coconutty Coconut Macaroon Bars! Chewy, slightly crisp, nutty and sweet, they’re only a few ingredients you probably have at home in your pantry!
So I just got back from QVC! Did you guys catch me on there? (If not, you can always go to QVC’s website and type in “Two in One Desserts” and the video… and the link to buy it! will pop right up!)
It was all the way in pretty West Chester, Pennsylvania and was a whirlwind of a trip. I flew over there on Tuesday, my segment aired live on Wednesday, and I was back in California by Thursday afternoon. PHEW.
But I have to say, the 6+ hour travelling both days was sooo worth the experience of being on QVC.
Everyone who works at QVC is SO sweet. I’m not joking – everyone. From the barista who gave me the strongest tea ever (I needed caffeine to stay up late for my segment!), to the security guards, to the actual hosts, David Venable, Stacy Stauffer and Kerstin Lindquist (the latter of whom declared my cookbook cookies “the BEST!”).
And of course, David loved everything, too 🙂 I even got an infamous Happy Dance out of him!
But now I’m back home to being a regular person and not a celebrity 😉 I don’t have a built-in salon curling my hair before my air time, I don’t have access to my own private dressing room and I’m not hanging backstage with the Scrub Daddy dude, who is awesome, by the way. And I’m kinda misty-eyed about it, I’ll say. Who doesn’t want their hair profesh curled on a whim? Exactly.
So here I am, baking you Coconut Macaroon Bars on a Tuesday. As one does.
I actually made this recipe years and years ago but desperately needed to update the photos, as you can tell if you dare to click the link and see them. (Yikes). But I remembered how delicious those nutty, chewy bars were and knew I had to remake them before Easter and share them with you. So here we are!
These bars only have four ingredients, and I’m guessing you likely have those ingredients at home already. The one surprise ingredient? Refrigerated crescent roll dough, which is the base of these bars. No, these bars will not taste like a dinner roll with coconut sprinkled on top. Yes, they will surprisingly taste like a coconut macaroon cookie but baked into a bar form for something unique, unexpected, and totally hassle-free, unlike scooping individual mounds of cookie dough.
Make them for your favorite coconut lover!
4-Ingredient Coconut Macaroon Bars
- 1 tube refrigerated crescent rolls
- 3½ cups coconut divided (I used sweetened coconut)
- One 14 ounce can sweetened condensed milk
- 1 tsp almond extract
- Preheat oven to 350 degrees F. Line a 9x13" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray.
- Sprinkle the bottom of the pan with 1 cup of the shredded coconut. Unroll the can of crescent roll dough and place it into the bottom of the pan in an even layer, pinching together the perforations to seal. Sprinkle with the remaining coconut. Meanwhile, in a small bowl, whisk together the condensed milk and almond extract to combine; pour the mixture evenly over the top of the coconut bars.
- Bake for approx. 30-35 minutes or until the center is just about set and the tops are light golden brown and fragrant. Cool completely before cutting into squares.
If you’re wondering, the almond extract brings out the sweet nuttiness of the coconut so beautifully! It’s definitely a must-have ingredient for these fabulous bars! Want to take these over the top? Dunk or drizzle them in CHOCOLATE!
Have a super sweet day!