In a small bowl beat cream cheese, sugar and egg until smooth. Stir in coconut.
In an 8" or 9" pan break up half of the cookie dough and with floured hands press it into bottom of the pan for the crust. Spread the cream cheese mixture over the top. Crumble the rest of the cookie dough over the cream cheese mixture.
Bake 35-45 minutes until golden and firm to the touch. Cook 30 minutes and refrigerate for at least 2 hours before serving. Store in the refrigerator.