Coco-Cabana Bars

• 1 package Refrigerated Sugar Cookie Dough (16.5 Oz.)
• 8 ounces, weight Cream Cheese, Softened
• ½ cups Granulated Sugarsugar
• 1 whole Eggegg
• ¾ teaspoons Coconut Extractcoconut-extract
• 2 teaspoons Lime Zestlime
• ⅓ cups Sweetened Shredded Coconutcoconut

1. 01Preheat oven to 350 degrees F. Spray a 9×9 square pan with non stick cooking spray.
2. 02Press sugar cookie dough into bottom of greased dish and set aside.
3. 03In a large bowl, whip cream cheese with sugar and egg. Scrape edges and whip again. Stir in coconut extract and lime zest. Spread mixture over top of cookie dough to form an even layer and top with coconut.
4. 04Bake 20 minutes or until coconut is lightly toasted and cream cheese mixture is set. Cool to room temperature, cover with plastic wrap and refrigerate until completely chilled. Cut into bars and serve.

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