Chocolate Macaroon Crescent Bars
These bars are made easy with crescent dough! A great recipe the kids will love to help with.
  • 1 can refrigerated crescent dough sheet or rolls
  • 2 cups shredded coconut + more for topping
  • 1 (14 ounce) can sweetened condensed milk
  • ⅛ teaspoon almond extract
  • 2 cups (or 12 ounces) milk chocolate chips
  • ¼ tespoon coconut extract
  • toasted coconut, optional
  1. Heat oven to 374 degrees. Spray a 13x9" pan with cooking spray. Unroll the dough and press into the bottom of the pan. Form a slight crust by pressing into the dough about ½" from the edge. If using the rolls, press the perforations to seal closed.
  2. Sprinkle the coconut over the crust. In a medium bowl, mix the condensed milk and almond extract. Drizzle evenly over the coconut. Bake for 16-20 minutes or until edges are golden brown and filling is set. Cook in the pan on a wire rack for about 15 minutes or so.
  3. While the bars are cooling, melt the chocolate chips over the stove or in the microwave according to the package directions. Stir in the coconut extract and spread evenly over the cooled bars. Refrigerate until the chocolate is set. Cut into desired sized bars.
Recipe by Baked in AZ at