Coconut-Lime Bars with Hazelnut Shortbread Crust

Position rack in center of oven andpreheat to 350°F. Blend nuts and sugar inprocessor until nuts are finely ground.

Addflour and salt; blend 5 seconds.

Add butterand process until well blended. Press doughevenly onto bottom of 13 x 9 x 2-inch metalbaking pan.

Bake crust until golden brown,about 28 minutes; cool completely in pan onrack. Maintain oven temperature.

Whisk sugar and eggs in largebowl until well blended, scraping downsides of bowl occasionally.

Whisk in limejuice, then flour and lime peel.

Pour fillingover crust in pan.

Bake lime bars 25 minutes (filling willnot be fully set).

Sprinkle coconut evenlyover.

Bake until filling is completely set,about 10 minutes longer.

Cool bars in pan on rack. Chill uncovereduntil cold, at least 2 hours. DO AHEAD: Can bemade 1 day ahead. Cover and keep chilled.

Cut around pan sides to loosen bars; cutinto 24 pieces. Using small spatula, transferbars to platter; serve chilled.