One of the easiest desserts ever, no one will ever even know that the secret ingredient in these 4 Ingredient Coconut Bars is refrigerated crescent dough.
If you are needing an easy dessert, these Coconut Bars definitely fit the bill. Also try these Cake Mix Cookies, Fresh Blueberry Crisp, or this Dump Cake Recipe.
Sometimes, you need a dessert recipe so easy that you can make it off the top of your head. These Coconut Bars are just that.
4 ingredients – that’s all! Make them once, and you’d probably be able to remember the recipe for next time. 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 spent forever on these bars, when really, all it took was a few minutes to throw together!
I go to these bars often when I’m needing a last minute dessert, or if I need a dessert and I don’t have the energy to go all out. And being a coconut lover, I always crave them, even when I’m not looking for something easy!
What You’ll Need
Only 4 ingredients – that’s all you need!
Coconut – you’ll want to make sure you are using sweetened, flaked coconut.
Sweetened Condensed Milk – make sure this is sweetened condensed and NOT evaporated milk.
Almond Extract – I love the bit of almond-y flavor this brings. And it mixes perfectly with the coconut.
Crescent Rolls – you are using the canned kind, not to be confused with croissants. If you can find the kind that comes in one sheet instead of perforated for the rolls, that makes this even easier.
How to Make Them
- Line your baking dish with parchment paper and spray with nonstick cooking spray.
- Sprinkle half of the coconut over the bottom of the pan.
- Combine the sweetened condensed milk with the almond extract and drizzle half of the mixture over the coconut.
- Take your crescent roll dough and press the seams together, then lay this on top. It should fit pretty perfectly, but you can stretch and squish as needed to make it fit in one even layer.
- Spread the remaining condensed milk mixture over the top.
- Sprinkle on the remaining coconut.
- Bake!
Tips and Tricks
- Trust the recipe – I know that it seems strange to place the coconut and sweetened condensed milk on top and on bottom of the dough, but you end up with sweet and addictive bars at the end. It’s like magic!
- If you have an allergy or don’t have almond extract, feel free to sub in vanilla extract. Or another extract of your choice.
- I have never tried using unsweetened coconut, but if you prefer a less sweet bar, it should work the same as the sweetened coconut.
- Make sure to use the parchment paper. They will be much, much easier to get out of the pan. They remain a bit sticky on the bottom, so you might lose some of that goodness if you choose to not line the pan. I have not tested them with foil, but that should work as well.
- While baking, watch the bars closely. The coconut will start to brown and burn if the oven is too hot or if they are in there too long. If the coconut is becoming too dark, you can cover the pan with foil while they finish baking.
- Take these up a level by adding in some sliced almonds or drizzling them with chocolate after they have cooled.
How to Make Ahead and Store
These are best served the day you make them or within a day or two. But any leftovers can be refrigerated for up to a week. The longer you refrigerate them, the soggier they will become.
More Bar Desserts That You Need to Try
My favorite part of these Oatmeal Fudge Bars is the fudge layer.
I will fully admit to loving pumpkin year round, and I’ll have one of these Pumpkin Cheesecake Bars whether it’s October or May.
I make these Peaches and Cream Bars every summer. They are a must make!
I don’t know if I should admit it, but I think I like these Chocolate Chip Cookie Bars more than chocolate chip cookies most of the time!
Carmelitas have been a favorite for many, many years. Love the caramel and chocolate combo!
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Coconut Bars
Ingredients
- 3 1/2 cups sweetened flaked coconut, divided
- 14 oz can sweetened condensed milk
- 1 teaspoon almond extract
- 8 oz tube refrigerated crescent rolls
Instructions
- Preheat the oven to 350ºF.
- Line a 13×9-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 this mixture over the coconut in the pan.
- Unroll the crescent dough. Pinch the perforations together and lay the dough in the pan.
- Drizzle the remaining sweetened condensed milk mixture over the dough, then sprinkle with the remaining coconut.
- Bake until golden brown, about 30 minutes.
- Cool completely, then lift from the pan with the parchment paper to cut into bars.
- Store any leftovers in the refrigerator.
Linda says
Great recipe, can’t wait to try this. Linda
Carole Moffat says
In this recipe for coconut bars, why do you put the ‘pastry’ on top? Why wouldn’t it go on the bottom and then add the coconu layer?
Deborah says
Half of the coconut mixture is on the bottom and half on the top. You could probably try putting it all on top, but I haven’t tried them that way so I’m not sure how they’d turn out.
Chels R. says
These are calling my name!
Joanne says
Who doesn’t love quick and easy desserts like this?! Especially where coconut is involved!
dina says
these look delicious!
Jessica @ A Kitchen Addiction says
I love having recipes like this on hand! These bars look great!
Liz says
Nice recipes. Thank so much.