Macaroon Bars

• 3-1/4 cups flaked coconut, divided
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon almond extract
• 1 tube (8 ounces) refrigerated crescent rolls

Directions

• Sprinkle 1-1/2 cups coconut into a well-greased 13-in. x 9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut.
• Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator. Yield: 3 dozen.