2 cups unbleached all-purpose flour
1/2 c. confectioners sugar
1 cup (2 sticks) cold, unsalted butter
1 cup Baker's angel flake coconut
1/2 c. chopped macademia nuts
1 1/4 cups superfine sugar
3/4 c. fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs
Confectioners' sugar for dusting.
1. Preheat oven to 350F. Coat a 13x9 inch baking pan with nonstick cooking spray.
2. To make the crust, combine ingredients in a food processor and pulse until the mixture resembles small peas. Press into the bottom of the pan, using your knuckles to press down. Bake until browned (about 20 minutes). Remove from the oven and let cool for 10 minutes.
3. To make the filling, combine the ingredients in the food processor and process until smooth. Do not let it get frothy or the bars will be pocked from the bubbles popping during baking. Pour over the baked crust and bake until the filling is set, another 20 minutes.
4. Let cool completely, then cut into twenty four 2 inch squares and dust with confectioners' sugar.
These can be covered and refrigerated for up to 2 days or frozen for up to 2 months.