Heat over to 350F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
In ungreased 8 or 9 inch square pan, break up half of cookie dough. with floured finger, press dough evenly in bottom of pan to form crust. Spread cream cheese mixure over dough. Crumble and sprinkly remaining half of dough over cream cheese mixture.
Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refirgerate at least 2 hour or until chilled. Cut into bars. Store in refrigerator.