Heat oven to 350°F. In medium bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
In ungreased 15x10x1-inch pan, break up 3 cups of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining 2 cups of dough over cream cheese mixture.
Bake 40 to 45 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.