Crust
2/3 cup brown sugar
1 3/4 cups unbleached flour
3 cups shredded (sweetened) coconut
1/4 tsp. salt
1/2 cup butter, cut into cubes
Preheat oven to 300 degrees F. Spread coconut evenly in a single layer on a baking pan and toast in the oven. Check after 5 minutes to see if it is golden. If not, stir it and return it to the oven for a few minutes longer, then remove the pan and let it cool.
Increase the oven heat to 350 degrees. Lightly grease a 9×13 pan. Combine all the crust ingredients in a bowl and mix until crumbly. Set aside 1 cup of the crumbs and press the remainder into the bottom of the pan.
Bake for 16 – 18 minutes, until golden brown. Remove from the oven.
Filling
8 ounces cream cheese (I use light)
1 3/4 cups sugar
pinch of salt
3 tbsp. unbleached flour
4 large eggs
grated peel from 1 fresh lime
1/2 cup Key lime juice, or fresh lime juice (adjust to taste)
Beat the cream cheese until soft. Add the sugar and salt and beat until well blended. Stir in the flour and then beat in the eggs, one at a time, beating well after each addition. Add the lime juice and zest.
Pour the filling onto the crust and return the pan to the oven. Bake for 15 minutes. Sprinkle the top with the reserved crumbs and bake an additional 10 minutes, until the filling is set around the edges but slightly wobbly in the center.
Remove from the oven and cool at room temperature for an hour. Refrigerate until ready to serve. Slice into 24 bars.