To toast coconut: In a low to moderate oven (300-325 is best), toast coconut in a low, shallow pan. Remove from oven and stir in the baking pan every 5 minutes to ensure even browning. Should take 8-10 minutes.

To make the crust:

Combine all the crust ingredients (sugar, flour, coconut, salt, coconut extract, butter cubes) in a medium-sized bowl or in the bowl of a food processor. Mix or process until the mixture is crumbly.

Set aside 1 cup of the crumbs, and press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 16-18 minutes, until it is golden brown.

To make the filling:

In a medium-sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended.

Stir in the flour, then beat in the eggs one at a time, beating well after each addition. Stir in lime juice, mixing until smooth. Pour the filling onto the crust.

Bake the bars for 15 minutes. Sprinkle with the reserved crumbs and bake an additional 10 minutes, or until set around the edges but still slightly wobbly in the middle.

Remove from the oven and cool at room temperature for 1 hour. For easiest slicing, refrigerate for several hours. Garnish with lime jelly fruit slices, if desired.