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BEAT flour, almonds, butter, brown sugar, salt and almond extract with electric mixer on medium speed until blended. Press onto bottom of 13x9-inch baking pan. Bake at 350°F for 8 to 10 minutes or until lightly browned.
BEAT cream cheese, 3/4 cup granulated sugar and lemon juice with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Stir in 1 cup of the coconut; pour over crust.
BAKE 25 minutes. Cool 5 minutes.
STIR sour cream, 3 Tbsp. granulated sugar and vanilla until well blended; carefully spread over coconut mixture.
BAKE 5 to 7 minutes or until set. Sprinkle with remaining 1/2 cup coconut; cool completely. Cut into bars.