Easy Coconut Macaroon Bars Recipe
Coconut macaroon bars are incredibly quick and easy to make because you only need four ingredients! One of them is a tube of refrigerated crescent rolls! So if you have a bowl, a spoon, a can opener, a thirteen-by-nine baking pan, some cooking spray, and parchment paper, you are in business!
No one will ever guess the secret in these decadent goodies is crescent roll dough! Coconut macaroon bars are the kind of treat that’s fancy and special enough for company or a special occasion, but easy and quick enough to make for the family “just because” it’s Wednesday! 😊
The bars are chewy and not too sweet but rich enough that a small piece will satisfy your hankering for a treat. We have lots of coconut lovers in our family, so I was super happy to find this recipe!
There’s Virtually No End To What You Can Do With Refrigerated Crescent Rolls
The Pillsbury company launched a refrigerated crescent roll in 1965. That’s when the adorable Pillsbury Doughboy first came on the scene. I love his infectious giggle! The Pillsbury Doughboy is also known as “Poppin’ Fresh” and still represents Pillsbury’s refrigerated dough products.
In my opinion, you should always keep a couple of cans of refrigerated crescent roll dough in your fridge because they are one of the most adaptable convenience foods ever invented! Turn them into everything from appetizers to desserts! There’s virtually no limit to what you can do with them.
In fact, a quick look at Instagram for #pillsburycrescentrolls produced 2,548 posts! That’s what I call a versatile product!
Let’s Make Some Coconut Macaroon Bars
Line a thirteen by nine baking pan with parchment paper, leaving enough parchment so you can use it to lift the bars out of the pan after you have baked them. Spray the parchment and the pan generously with non-stick cooking spray.
Put half of the coconut on the bottom of the pan, directly on the parchment paper. Stir the almond extract into the sweetened condensed milk and drizzle half of the milk over the coconut.
Open a tube of crescent rolls and press all the seams together, forming a solid rectangle. Or, here’s a news flash! I may be the last one to know, but you can buy crescent roll sheets now, eliminating the need for “seam repair!” They are about the size of a standard 9″ x 13″ pan, and you can easily coax a sheet to fit one.
Carefully lay the crescent roll dough over the coconut and milk layer, easing it into place until it covers the first layer, clear to the edges of the pan.
Sprinkle the rest of the coconut on top of the crescent roll dough and drizzle the rest of the sweetened condensed milk on top. I sometimes add sliced almonds for a little extra crunch, but that’s up to you! Almonds and coconut do make beautiful music together, though!
Now, pop that pan into a 350-degree oven for about 30 minutes, or until the top is a lovely golden brown. Just look at those heavenly, chewy treats! Allow the bars to cool before cutting them into 24 sweet little servings.
- One tube of eight refrigerated crescent rolls, I recommend Pillsbury brand
- One 14-ounce can of sweetened condensed milk
- 1 tsp almond extract (you can substitute with vanilla or omit entirely)
- 3 1/2 cups sweetened, shredded coconut
- 3/4 cup sliced almonds (optional)
- Line a 13' by 9" baking pan with parchment paper, leaving enough overhang so you can use it to lift the bars out of the pan after baking.
- Spray the parchment and any exposed part of the pan generously with non-stick spray.
- Put half of the coconut in the bottom of the pan, directly on the parchment paper.
- Stir almond extract into the sweetened condensed milk and drizzle half of it over the coconut.
- Unroll crescent roll dough and press seams together, forming one solid rectangle of dough.
- Carefully lay the crescent roll dough on the coconut and milk layer, easing it to fit clear to the edges of the pan.
- Sprinkle the remaining coconut over the crescent roll dough.
- Drizzle the remaining milk over the coconut.
- If you want to use almonds, sprinkle them evenly over the top of the pan.
- Bake in a 350-degree oven for about 30 minutes, or until the top is golden brown.
- Allow bars to cool completely.
- Cut into 24 bars.
Not everyone likes coconut, but the people who do tend to be crazy about it! Here are a few more of our favorite coconut recipes for those coconut lovers out there! Chocolate coconut balls, coconut cream pie, Hummingbird cake, coconut macaroons. Do you have a favorite coconut recipe? We’d sure love to hear from you!
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