(Yield: 3 dozen)

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

Sprinkle 1-1/2 cups coconut into a well-greased 13 x 9 x 2 inch baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough; arrange in a single layer over coconut. Drizzle with remaining milk > mixture; sprinkle with remaining coconut. Bake at 350 for 30-35 minutes or until golden brown. Cool completely before cutting. Store in the refrigerator.