Macaroon Bars

You don't get any easier than this bar recipe.  Make it as is or added chocolate and caramel drizzle after baking to make a Samoa like cookie bar.

3 1/2 Cups Sweetened Flake Coconut
1/2 Cup Finely Diced Almonds
14 Ounces Sweetened Condensed Milk
1 Tsp Almond Extract
8 Ounces Refrigerated Crescent Rolls

Heat oven to 350 degrees.  Spray a 9 x 13 pan with cooking oil.  Line with parchment paper and spray again.

Sprinkle 1 cup coconut and diced almonds in the bottom of the pan.  Mix together condensed milk and almond extract, pour half over bottom of pan.

Unroll crescent roll and press into the pan, gently pinching the seams.  Top with remaining condensed milk then sprinkle with remaining coconut.

Bake until golden, about 35 minutes.  Cool completely, cut into bars and store in the refrigerator.