Buttery cookie bars

• Preheat oven to 350F (177C) and prepare a 13x9 pan by lining with parchment paper (or lightly grease and flour).  Set aside.
• Combine butter and cream cheese in the bowl of a stand mixer (or use a large bowl and an electric mixer).  Beat together on medium-speed until well creamed (about 1 minute).
• Add sugar and gradually increase mixer speed to high, beating until well-combined and fluffy (about 1 minute).  
• Add eggs and egg yolk, one at a time, stirring well between each addition. Scrape down the sides and bottom of the bowl as needed to ensure ingredients are well-combined.
• Stir in vanilla extract and coconut extract.
• In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
• Gradually add dry ingredients to wet, stirring on medium-low speed until completely combined.
• Spread batter evenly into prepared pan and bake on 350F (177C) 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 it to briefly toast your coconut next.
• Coconut Cream Frosting
• Line a cookie sheet with parchment paper and sprinkle 1 cup of coconut evenly over the cookie sheet.  Bake in 350F (177C) oven for 3 minutes, remove, turn with spatula, and return to oven and repeat until coconut is lightly browned (about 10-15 minutes, total).  Allow toasted coconut to cool while you prepare the frosting.  
• In the bowl of a stand mixer, cream together butter and cream cheese.
• Gradually, slowly, add powdered sugar, beating until combined.  Add milk and stir, increasing speed to high, and beat until smooth and creamy (about 30 seconds on high)
• Sprinkle in salt and add extracts, stir well.  
• Spread frosting evenly over cooled cookie bars.  Press 1 ½ cups untoasted coconut over cookie bars, and then sprinkle toasted coconut overtop.  Cut and serve.  Frosting will set and become more stable as it sits.  
• Optional: For an extra decadent treat, drizzle with melted dark chocolate.