Coconut Macaroon Crusted Cheesecake Bars

Ingredients

For the Crust:

• 1 1/2 cups sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

Make the Crust

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together coconut, sugar, and salt.
3. Add softened butter and vanilla extract; stir until combined.
4. Press mixture into the bottom of a 9x9-inch baking dish.

Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese until smooth.
2. Gradually add granulated sugar and mix until combined.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Pour cheesecake batter over coconut crust.

Bake and Cool

1. Bake for 25-30 minutes or until edges are set and center is slightly jiggly.
2. Let cool completely on a wire rack.

Notes

• To ensure a crispy coconut crust, bake the cheesecake bars for an additional 5-7 minutes after cooling slightly.
• If using fresh coconut flakes instead of shredded, toast them lightly in a dry pan to enhance flavor and texture.
• Consider adding toasted macadamia nuts or shredded coconut on top of the cheesecake filling before baking for added crunch.