For the Crust:

• 1 1/2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1 cup shredded coconut

• 1/4 teaspoon salt

• 3/4 cup cold butter, cubed

For the Filling:

• 4 large eggs

• 1 1/2 cups granulated sugar

• 1/3 cup all-purpose flour

• 2 tablespoons coconut milk

• 2/3 cup fresh lemon juice (about 4-5 lemons)

• 2 tablespoons lemon zest

• 1/4 cup shredded coconut

For Topping:

• 1/4 cup powdered sugar

• 2 tablespoons toasted coconut

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Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the crust: In a food processor, combine flour, powdered sugar, coconut, and salt. Pulse until coconut is finely chopped. Add cold butter and pulse until mixture resembles coarse crumbs.
Press the mixture firmly into the prepared pan. Bake for 20 minutes until light golden brown.
While the crust bakes, make the filling: In a large bowl, whisk together eggs and sugar until well combined. Add flour and whisk until smooth. Stir in coconut milk, lemon juice, and zest. Fold in shredded coconut.
Pour filling over the hot crust and return to oven. Bake for 15-20 minutes, or until filling is set and no longer jiggles in the center.
Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
Before serving, lift the bars out using the parchment paper. Dust with powdered sugar and sprinkle with toasted coconut. Cut into 16 squares.

Store bars in an airtight container in the refrigerator for up to 5 days. Enjoy!