Preheat your oven to 350°F (175°C). In a food processor, combine all-purpose flour, salted macadamia nuts, brown sugar, and lime zest until you achieve a coarse mixture. Add cold unsalted butter in chunks and pulse until the blend resembles wet sand. Press this mixture firmly into a lined 9x9-inch baking pan. Bake for 15-20 minutes, or until the crust turns a lovely golden brown.

While the crust is baking, grab a mixing bowl and whisk together sweetened condensed milk, fresh lime juice, and pure vanilla extract. Then, beat in large eggs until fully combined. Gently fold in 2 cups of sweetened flaked coconut and half of the remaining lime zest.

Once your crust has reached that perfect golden hue, remove it from the oven and pour the tangy filling over the hot base. Sprinkle the top with the remaining toasted coconut and lime zest, pressing it lightly into the filling.

Return the assembled bars to the oven and bake for an additional 15-20 minutes until the filling is set and slightly firm to the touch. Keep an eye on them towards the end to avoid over-baking.

Once baked, allow your Coconut Lime Bars to cool in the pan completely before slicing into squares. For an extra touch, consider garnishing each square with lime slices before serving.