Toast ½ cup of sweetened coconut flakes in a sauté pan on medium heat, stirring frequently until lightly browned. Be attentive! Once it starts to brown, it happens quickly.

To make the crust: Combine the flour, toasted coconut, powdered sugar, salt, vanilla and butter in a food processor. Run/pulse the machine until mixture comes together/balls up. Press into an ungreased 11x7-inch pan and bake for 18-20 minutes, or until golden.

Meanwhile make the filling: Whisk together the sugar, flour, and sweetened coconut flakes in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, key lime juice & enough green food coloring to produce desired color (A little goes a long way. I did a little bit on the end of a toothpick to get a really pale green color.) Mix until everything is smooth & combined.

Pour filling over hot crust and return to the oven to bake for an additional 18-20 minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar. For best results, keep refrigerated & serve cold.