1.Preheat oven to 325 degrees, spray an 8 inch square nonstick baking pan with cooking spray. Set aside.
2.For crust; mix 1/3 cup shredded coconut, egg whites and vanilla in a small bowl. Press evenly into pan. Bake for about 8 to 10 minutes or until browned. Place on cooling rack. You can add more coconut if needed.
3.For filling; In a medium mixing bowl, using a hand held mixer, beat cream cheese, sugar and vanilla until smooth. Add egg and coconut milk. Gently mix just until combined.
4.Spread filling evenly over crust. Bake for about 15 to 19 minutes or until filling is set. Cool on wire rack for 20 minutes. Place in fridge for at least 3 hours or overnight.
5.Take out of fridge, cut into 9 or 12 bars, top with toasted coconut and drizzle melted chocolate. Place back in fridge for 10 minute for chocolate to set up.