I do have this recipe- a friend printed it off for me awhile back and I'm SO glad I saved it because its amazing. Here ya go:
Ingredients:
1 roll (16.5 oz) Pillsburry refrigerated sugar cookies
1 EGGLAND'S BEST egg
1 cup shredded or flaked coconut
1 teaspoon coconut extract
1/2 cup Hershey's premier white baking chips
1/4 cup LAND O LAKES unsalted or salted butter, softened
4 oz. (half of 8-oz package) cream cheese, softened
1/4 cup Smucker's Pineapple Ice Cream Topping
Directions:
1. Heat oven to 325F. Spray 9-inch square pan with Crisco Original No-Stick Cooking Spray
2. In large bowl, break up cookie dough. Add egg, 1/2 cup of the coconut and 1/2 teaspoon of the coconut extract. Beat with electric mixer on medium speed until well blended. Spread dough evenly in pan. Bake 30-40 minutes or until deep golden brown and set. Cool completely, about 45 minutes.
3. Meanwhile, on ungreased cookie sheet, spread remaining 1/2 cup coconut. Bake 5-7 minutes, stirring occasionally, until coconut just turns golden. Cool.
4. In small microwavable bowl, microwave baking chips uncovered on High 20 seconds; stir. Continue to microwave in 10-second increments, stirring after each, until chips are melted and smooth. Cool slightly.
5. In medium bowl, beat butter, cream cheese, melted baking chips, pineapple topping and remaining 1/2 teaspoon coconut extract with electric mixer on medium speed until well blended and fluffy.
6. Spread cream cheese mixture over cooled cookie base. Sprinkle toasted coconut evenly over top; press lightly into cream cheese mixture. Refrigerate 1 hour. For 16 bars, cut into 4 rows by 4 rows. Store covered in refrigerator.
