1/2 cup all-purpose flour
1 cup sweetened flaked coconut
3/4 cup brown sugar, packed
1/2 cup chopped pecans
1/4 cup butter or margarine
1 (8-ounce) can refrigerated crescent rolls
1 (14-ounce) can sweetened condensed milk
Heat oven to 400*F (205*C).
In medium bowl, combine flour, coconut, brown sugar and pecans. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Set aside.
Unroll dough into 2 long rectangles. Place in ungreased 15 x10 x 1-inch jelly roll baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.
Bake for 12 to 15 minutes or until deep golden brown. Cool. Cut into bars.
Makes 48 bars.