One of the easiest desserts ever, no one will even know that the secret ingredient in these Coconut Macaroon Bars is refrigerated crescent dough.
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!
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- 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
- Preheat the oven to 350F. Line a 13x9-inch baking dish with parchment paper and spray well with nonstick cooking spray.
- 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.
- 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.
- Bake until golden brown, 30-35 minutes. Cool completely then cut into bars. Store in the refrigerator.
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