Heat oven to 350 degrees. In small bowl, beat cream cheese, sugar, and egg until smooth. Stir in coconut. In ungreased 9 or 8 inch pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese. Bake 35 to 40 minutes or until golden brown and firm to touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Store in refrigerator.