• Home
  • About Me
  • Contact Me
    • Accessibility
  • Privacy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Drinks
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

4-Ingredient Coconut Macaroon Bars

April 4, 2017 by thedomesticrebel | 4 Comments

118 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

THREE COCONUT MACAROON BARS STACKED 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!

AERIAL VIEW OF A COCONUT MACAROON BAR 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!

CLOSE UP VIEW OF TEXTURE OF COCONUT BARS

Print Recipe

4-Ingredient Coconut Macaroon Bars

These Coconut Macaroon Bars have only four simple ingredients - one of which is surprising but makes these bars so easy to prepare!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Bars, Dessert
Cuisine: American, Dessert
Servings: 15 -18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 tube refrigerated crescent rolls
  • 3½ cups coconut divided (I used sweetened coconut)
  • One 14 ounce can sweetened condensed milk
  • 1 tsp almond extract

Instructions

  • 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.

BITE TAKEN OUT OF ONE SQUARE OF COCONUT MACAROON BARIf 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!

4-INGREDIENT COCONUT MACAROON BARS COLLAGEHave a super sweet day!

xo, Hayley

Print Friendly, PDF & Email

Comments

  1. Cindy says

    April 4, 2017 at 5:26 am

    I am not a QVC shopper, but I visit your site all the time! I just watched the video & it was hilarious & adorable!!! So delicious!!! Best of luck Haley, it’s so great when people turn their passions into realities 🙂

    Reply
  2. cakeSpy says

    April 4, 2017 at 6:21 am

    I’m coco and nutty for these easy to make bars!!! Swoooon

    Reply
  3. Amanda says

    April 4, 2017 at 11:53 am

    QVC!? OMG! Let me know when you will be on! I wanted to tell you in your last website video, you looked amazing (love the hair color.) Can’t wait for the next video, and can’t wait to see you on TV! That is so exciting and life-changing! You deserve it.
    CONGRATS!
    ~A

    Reply
    • thedomesticrebel says

      April 4, 2017 at 11:56 am

      Hi Amanda! I was already on last Wednesday on In the Kitchen with David. If you search for my cookbook “Two in One Desserts” on QVC’s website, you can preorder and see the video!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

sugar pie squares stacked on a white plate and a green towel

Sugar Pie Squares

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbooks!

Out of the box Holiday

Archives

Archives

Categories

Search

Visit my Instagram

Copyright © 2023 · Designer Blogs

118 shares