(by Shirley McNevich)
1 1/2 cups crushed soft coconut macaroon cookies
2 TBSP Parkay margarine (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/2 tsp. grated lemon zest
1 TBSP lemon juice
1 tsp. vanilla
2 eggs
In a bowl add crushed macaroon cookies and melted margarine--stir until mixed. Press the mixture into the bottom of a greased 8 x 8 square cake pan. In a mixer add cream cheese--beat. Add white sugar and lemon zest--beat. Add lemon juice and vanilla--beat. Add eggs--beat until smooth. Pour the mixture over the crust in the cake pan. Bake at 350 degrees for 20-25 minutes or until center is almost set. Cool completely. Refrigerate until cold. Cut into bars or squares.
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