Bottom layer

Preheat oven to 350F (177C) and prepare a 13×9 pan by lining with parchment paper (or lightly grease and flour).  Set aside.

Combine butter, cream cheese, and sugar in a large mixing bowl and use an electric mixer to beat until light, creamy, and well-combined (about 1 minute medium/high speed). 1 cup (226 g) unsalted butter, 2 oz (57 g) cream cheese, 1 ¾ cup (350 g) sugar

Add eggs, egg yolk, and extracts and stir well.2 large eggs + 1 egg yolk, 1 teaspoon vanilla extract, ¼ teaspoon coconut extract

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.2 ½ cups (285 g) all purpose flour, ½ teaspoon baking powder, 1 teaspoon salt

Gradually add dry ingredients to wet, stirring on medium-low speed until completely combined.

Spread batter evenly into prepared pan and bake in the center rack of 350F (175C) oven for 25 minutes.  Allow cookie bars to cool completely in pan before covering with coconut cream frosting.  — Do not turn off the oven, you will use next if toasting your coconut.

Coconut Cream Frosting

(Optional) Line a cookie sheet with parchment paper and sprinkle ½ cup (60g) of coconut evenly over the cookie sheet. Bake in 350F (177C) oven for 4-5 minutes, remove, turn with spatula, and return to oven and repeat if needed in 3 minute intervals until coconut is lightly browned.  Allow toasted coconut to cool while you prepare the frosting.  1 ½ cups (180 g) sweetened shredded coconut

Combine butter and cream cheese in a medium-sized bowl and use an electric mixer to beat until smooth and creamy. ½ cup (113 g) unsalted butter, 3 oz (85 g) cream cheese

Gradually add powdered sugar, beating until combined.  2 cups (250 g) powdered sugar

Add coconut extract and salt and stir until well combined.½ teaspoon coconut extract, ⅛ teaspoon salt

Spread the frosting in an even layer over the cooled bars.

Sprinkle untoasted coconut evenly over cookie bars then top with toasted coconut. Cut and serve. Optional: For an extra decadent treat, drizzle with melted dark chocolate.