Macaroon Bars
- Ready In:
- 34mins
- Ingredients:
- 4
- Yields:
-
3 dozen
ingredients
- 3 1⁄4 cups flaked coconut, divided
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon almond extract
- 1 (8 ounce) can refrigerated crescent dinner rolls
directions
- Sprinkle 1 1/2 cups of the coconut, into a well greased 13x9x2" baking pan.
- Combine the milk and almond extract and drizzle half of it over the coconut in the bottom of the pan.
- Open the crescent rolls and lay them flat, in a single layer over the coconut.
- Drizzle the rest of the milk mixture over the rolls and then sprinkle them with the rest of the coconut.
- Bake at 350*F for 30-35 minutes or until golden brown.
- Cool completely before cutting and store in the refrigerator.
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Reviews
-
I was torn between 3 and 4 stars. The flavor was good, but the texture was weird. The coconut and milk on the bottom became a gooey mess, while the cresents and the top set up nicely. I was not able to get the bottom layer out of the pan attached to the cresent. I was going to give these as a thank you gift to my neighbors, but instead I think I will make a coconut, key lime, blueberry trifle with these. If I try these again, I will put everything on top of the cresent.
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>