3 1/4 c. 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 c. coconut into well greased 13x9x2 baking pan. Combine milk and almond extract and drizzle 1/2 over coconut. Unroll crescent dough and arrange in a single layer over coconut. Drizzle with remaining milk mixture and sprinkle with remaining coconut.

Bake at 350°F 30-35 minutes or until golden brown. Cool before cutting. Store in refrigerator.

Yields three dozen.