1 (8 oz.) can crescent dinner rolls
1/4 c. butter
1/2 tsp. almond extract
2 c. shredded coconut
1 1/2 c. preserves or jam
1 c. powdered sugar
1 beaten egg

Separate rolls into 2 long rectangles and place into a 9x13 pan. Seal holes by pinching and patting dough. Spread preserves over dough.

In medium saucepan, melt butter. Remove from heat and add powdered sugar, almond extract and beaten egg. Stir in coconut; spoon and spread mixture over preserves and bake at 350 degrees for 15-30 minutes or until golden. Filling will be soft while warm. Cool and cut into 1 to 1 1/2 inch bars. 36 servings.