2 cups all purpose flour

1 cup cold butter cut into bits

2/3 cup confectioner's sugar

1/4 cup butter

1/2 firmly packed brown sugar

3/4 cup canned cream of coconut such as Coco Lopez

1/4 cup heavy cream

2 tbsp. fresh lemon juice

7 oz. coconut

7 oz. jar Macadamia nuts halved

In a food processor pulse shortbread ingredients until mixture just forms a dough. Press into pie pan and bake 20 minutes or until pale golden. Let butter over low heat, whisk in remaining stuff and pour over crust. Bake an additional 40-45 min. at 325 degrees