I'm making this to dip fresh strawberries, pineapple and raspberries/blackberries. Its so simple and light, fluffy and utterly delicious. I have a thing for coconut, and always keep a bag in the freezer ready to rock for drinks, shrimp, desserts...
I recently found a recipe for something else coconut-y that sounds really great, so its in the oven right now smelling delicious. Can't wait to try them tonight!
Chocolate Chip Cheesecake Bars
1 package (8 oz) cream cheese, softened
1/2 cup white sugar
1 egg
1/2 cup coconut
2 rolls (16.5 oz.) refrigerated chocolate chip cookie dough (the rolls, not the pre-cut square cookie dough)
Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
In ungreased, 9- or 8-inch square pan, break up half 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 half of dough over cream cheese mixture.
Bake 35 to 45 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator. Or, in your belly.
2 comments:
yum. i may make those for the teacher luncheon this week.
Dianna, they are scrumptious. Be sure to chill them for a long time before you cut them, makes it much easier to cut.
Post a Comment