Preheat your oven to 350°F (175°C).

In a food processor, combine all-purpose flour, salted macadamia nuts, brown sugar, and lime zest. Pulse until nuts are coarsely ground, then add sliced pats of butter and pulse until resembling damp sand. Transfer to a lined 9x9 pan, pressing firmly to form an even base. Bake for 15-20 minutes until golden brown.

In a large mixing bowl, whisk together sweetened condensed milk, freshly squeezed lime juice, and pure vanilla extract until creamy. Incorporate beaten large eggs before folding in sweetened flaked coconut and half of the lime zest.

Pour the filling over the warm crust. Top with toasted coconut and lime zest, pressing gently into the filling. Bake for another 15-20 minutes until filling is set.

Allow to cool completely in the pan. Slice into squares using a warm knife. Garnish with lime slices if desired.