Heat oven to 350°F. Have a rimmed baking sheet ready. Line a 13 x 9-in. baking pan with foil, letting ends extend about 2 in. above pan. Lightly coat with nonstick spray.
Spread coconut on baking sheet. Bake, stirring twice, 8 to 10 minutes until lightly browned. Let cool.
Crust: Pulse ingredients in food processor until a dough forms. Add 1 cup toasted coconut; pulse just to mix. Press evenly over bottom of baking pan. Bake 15 to 20 minutes until lightly browned at edges.
Filling: Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On medium speed, beat in eggs, lemon peel and lemon juice just to blend. Pour over crust and spread evenly. Bake 18 to 20 minutes until top is almost set.
Topping: Put sour cream, sugar and vanilla in a bowl and stir until well blended. Carefully pour and spread over Filling. Sprinkle with the remaining coconut. Bake another 10 minutes or until Topping has set.
Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting.
Lift foil by ends onto a cutting board. Cut in 48 bars.
Planning Tip: Refrigerate airtight with wax paper between layers up to 1 week or freeze up to 3 months.
Calories 112 Fat 7g Saturated fat 4g Cholesterol 24mg
Sodium 60mg Carbohydrate 11g Fiber 0g
This recipe has been added to the following public cookbooks:
Desserts
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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