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Pineapple Coconut Macaroon Cookie Bars

Chewy, sweet, and buttery, these coconut macaroon cookie bars are easy to put together and no one will ever guess what the secret ingredient is!
Course Dessert
Cuisine American
Keyword Macaroon Cookie
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 servings
Calories 181kcal
Author Heather Cheney

Ingredients

  • 3 ½ cups sweetened, flaked coconut divided
  • 1 can sweetened condensed milk 14 ounces
  • 1 cup pineapple preserves
  • 1 tube refrigerated Crescent Rolls 8 ounces
  • chocolate for drizzling

Instructions

  • Preheat oven to 350 degrees.
  • Sprinkle 1 ½ Cups coconut into a well-greased 9"x13" baking pan. 
  • Combine milk and pineapple preserves; drizzle ½ of the mixture over the coconut. 
  • Unroll crescent dough into the pan over the milk and coconut.
  • Drizzle remaining milk mixture over the crescent dough and top with remaining coconut. 
  • Bake for 30-35 minutes or until golden brown, watching closely the last 5 minutes. Remove from oven and cool completely.
  • Drizzle melted chocolate over the tops of the bars, cut and serve. Store remaining bars in the fridge. 

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 116mg | Fiber: 1g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 1.7mg | Calcium: 51mg | Iron: 0.4mg