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!
Servings: 15 -18
- 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.