These bars were one of the recipes I tested yesterday and they turned out to be tasty little devils. Basically, these coco-cabana bars have a sugar cookie bottom and are topped with a lime zest, coconut and cream cheese concoction to make them have lots of delicious island flavor! Lime and coconut is another match made in heaven. It makes me want to go on vacation to the Caribbean and get a tan. It also makes me think of Copacabana by Barry Manilow. Have I ever mentioned that I love that song? Well, I love that song…..so much so that I was singing along to it while these were in the oven.
Should I be embarrassed by that?
Am I embarrassed?
Her name was lola
she was a show girl
with yellow feathers in her hair and her dress cut down to there
she would merengue
and do the cha cha….
Moral of the story: these are good and make me want to go on vacation. Enough said.
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1-16.5 oz. package refrigerated sugar cookie dough
1-8 oz. package cream cheese, softened
1/2 cup granulated sugar
3/4 teaspoon coconut extract
2 teaspoons lime zest
1/3 cup sweetened shredded coconut
Preheat oven to 350 degrees. Spray 9×9 square pan with non stick cooking spray.
Press sugar cookie dough into bottom of greased dish and set aside.
In 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. Bake 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.