Layered Coconut Cream Cheesecake Bars

LINK: http://www.kraftrecipes.com/recipes/layered-coconut-cream-cheesecake-bars-123031.aspx

LIST:
84 NILLA Wafers, divided
6 Tbsp.  butter, melted
1 pkg.  (8 oz.) Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups Coconut flakes, toasted, divided

HOWTO:
RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.

BEAT pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

How To Toast Coconut:
Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

Coconut Macaroons Recipe

LINK:
http://www.chef-in-training.com/2013/02/coconut-macaroons/


INGREDIENTS:
5 1/3 cups sweetened coconut
2/3 cup sugar
6 Tbsp. flour
1/2 tsp. salt
4 egg whites
1 tsp. vanilla
Dipping Chocolate - chocolate candy coating or semi-sweet chocolate chips melted will work, too.

INSTRUCTIONS:
In a large mixing bowl, combine coconut, sugar, flour and salt.
Add egg whites and vanilla and mix all ingredients together until well incorporated.
Drop batter by the spoonful onto a greased cookie sheet.
Bake at 325 degrees F for 20-22 minutes.
When cooled, drizzle (or dip) melted dipping chocolate (or melted chocolate chips) over the top.