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3-1/4 cups sweetened shredded coconut, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon almond extract
1 tube (8 ounces) refrigerated crescent rolls
Preheat oven to 350°. Grease a 13x9-in. baking pan; line pan with nonstick foil, allowing foil to hang over edges of pan. Grease foil; sprinkle 1-1/2 cups coconut into pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into 1 long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut.
Bake until golden brown, 30-35 minutes. Cool completely on a wire rack before cutting. Store in the refrigerator.