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One of the easiest desserts ever, no one will even know that the secret ingredient in these Coconut Macaroon Bars is refrigerated crescent dough.

Coconut Macaroon Bars

Sometimes, you need a dessert recipe so easy that you can make it off the top of your head. These Coconut Macaroon Bars are just that.

For the past 4 or 5 years, my family has had a tradition of going to a nearby town to watch the fireworks on the 4th of July. We go a few hours early and the kids play and the adults get to sit around and chat until the sun goes down and the show starts. One of the best parts about the fireworks show that we go to is that we are so close to where they launch the fireworks. So close, in fact, that you get hit with bits of cardboard and ash from the fireworks the whole time. I know – crazy. But you will never forget a fireworks show that is basically going off right over your head. It’s pretty amazing.

Because we are there for several hours before the fireworks start, we all bring along a snack to share. It’s all about the food with my family!! 🙂

A few days before the 4th, I sat down to figure out what I wanted to make and bring. The forecast was calling for temperatures in the upper 90s, and I quickly realized that because of that, many of the dessert recipes that I was drawn to were out of the question. I immediately said no to anything chocolate, and I worried that frosting on cake or cupcakes would melt right off.

And then I came across these bars. I had to read through the recipe multiple times – wondering how it was actually going to work. I won’t lie – I totally doubted the recipe. But I decided to give it a go, fingers crossed.

But guess what? These Coconut Macaroon Bars were not only extremely easy and fast to throw together, but they were pretty darn delicious as well. And the recipe is so simple and easy that I could remember the recipe off the top of my head now. 4 simple ingredients. That’s it!!

The secret ingredient is refrigerated crescent rolls. But you would never know if you didn’t know ahead of time that they are in there. You can totally fool your guests or your family into thinking you slaved over these bars, when really, all it took was a few minutes to throw together!

Easy Coconut Macaroon Bar Recipe

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Coconut Macaroon Bars
Prep time
Cook time
Total time
One of the easiest desserts ever, no one will even know that the secret ingredient in these Coconut Macaroon Bars is refrigerated crescent dough.
Serves: 32 bars
  • 3½ cups sweetened, flaked coconut, divided
  • 1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)
  • 1 teaspoon almond extract
  • 1 tube (8 ounces) refrigerated crescent rolls
  1. Preheat the oven to 350F. Line a 13x9-inch baking dish with parchment paper and spray well with nonstick cooking spray.
  2. Sprinkle half of the coconut evenly over the bottom of the prepared baking dish. In a small bowl, stir together the sweetened condensed milk and the almond extract. Drizzle half of the mixture over the coconut in the pan.
  3. Unroll the crescent dough. Pinch the preforations together, and lay the dough in the pan. Drizzle the remaining sweetened condensed milk mixture over the dough and then sprinkle the remaining coconut on top.
  4. Bake until golden brown, 30-35 minutes. Cool completely then cut into bars. Store in the refrigerator.
very slightly adapted from Taste of Home Bakeshop Favorites

More Coconut Favorites:

Coconut Pecan Bars on Taste and Tell

Coconut Pecan Bars

Coconut Cherry Almond Bars Recipe

Coconut Cherry Almond Bars

Toasted Coconut Carrot Sheet Cake | www.tasteandtellblog.com #recipe #Easter

Toasted Coconut Carrot Sheet Cake

Around the Web:
Caramel Coconut Brownies from Inside BruCrew Life
Raspberry Coconut Magic Bars from Mom on Timeout
Coconut, Chocolate and Almond Bars from Baker’s Royale

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8 Responses to Coconut Macaroon Bars

  1. Liz says:

    Nice recipes. Thank so much.

  2. I love having recipes like this on hand! These bars look great!

  3. dina says:

    these look delicious!

  4. Joanne says:

    Who doesn’t love quick and easy desserts like this?! Especially where coconut is involved!

  5. Chels R. says:

    These are calling my name!

  6. Carole Moffat says:

    In this recipe for coconut bars, why do you put the ‘pastry’ on top? Why wouldn’t it go on the bottom and then add the coconu layer?

    • Deborah says:

      Half of the coconut mixture is on the bottom and half on the top. You could probably try putting it all on top, but I haven’t tried them that way so I’m not sure how they’d turn out.

  7. Linda says:

    Great recipe, can’t wait to try this. Linda

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