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 cups coconut into a well greased 13 x 9 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°F for 30 - 35 minutes or until golden brown. Cool completely before cutting. Store in refrigerator.