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  • 1 1/2 Cups soft coconut macaroon cookies crumbs
  • 2 Tbs. butter, melted
  • 2 pkg. (8oz) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. lemon zest
  • 1 Tbs. lemon juice
  • 1/2 tsp. vanilla
  • 2 eggs



Step 1

Preheat oven to 350*

Mix crumbs and butter. Press firmly onto bottom of greased 8" square pan.

Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in a large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each just until well blended. Pour over crust.

Bake 20-25 minutes or until center is almost set. Cool completely. Refrigerate 3 hours. Garnish with lemon zest. You can also garnish with a few blueberries for added color, looks very nice and adds a little flavor.

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