How to make it

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly.
  • Reserve 3/4 cup mixture for topping.
  • Press remaining mixture in bottom of pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth.
  • Beat in eggs one at a time, mixing well after each addition.
  • Stir in condensed milk, key lime juice, lime peel, and flour.
  • Pour filling mixture over crust.
  • In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts.
  • Sprinkle evenly over top of filling.
  • Bake 30 to 35 minutes or until light golden brown and mixture is set.
  • Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving.
  • For bars, cut into 6 rows by 4 rows.
  • Store covered in refrigerator.

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