1. Heat oven to 350. Spread coconut on a baking sheet and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes. Remove from oven; transfer to a plate to cool. 2. Combine flour and sugar in a mixing bowl and add half the coconut. Cut in butter until mixture resembles coarse meal. Pat mixture into a 9-by- 13 ~inch pan and bake until golden, 20 to 25 minutes. 3. Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime juice and zest. Pour onto crust, sprinkle with remaining coconut, and bake just until hot, about 6 to 8 minutes. Cooi completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners sugar, and garnish with lime zest, if desired. Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary Posted to MC-Recipe Digest V1 #718 by "hurlbert@concentric.net" on Aug 3, 1997