Preheat oven to 350 F degrees. Grease a 13 x 9 inch baking dish.

Mix together all of the crust ingredients and press into dish.

Bake for about 18 minutes or until lightly brown.

Meanwhile, beat the cream cheese until softened and light. Add in eggs, sweetened condensed milk, lime zest and juice and beat for another 2 minutes until combined. Add the 1/2 cup flour and 1/4 tsp salt just gently beat until its combined.

Pour the filling into the dish over the crust and spread until its even. Bake for about 15-20 minutes, or until only the very middle jiggles very very slightly.

Prop it up onto a cooling rack.

Put the coconut into a dry pan over medium-low heat and toast slightly. Watch this like a hawk as it can easily go from snow white to burnt. When you start to see a light golden colour on most of the coconut. Remove it from the heat.

Meanwhile, melt the chocolate in the microwave on 50% power, checking and stirring every 30 seconds until its all melted. Pour it into a squeeze bottle or a piping bag, or even a plastic bag with its corner snipped out. Drizzle the chocolate over the bars in a criss-cross pattern. Sprinkle with the coconut.

Cool on the rack for at least an hour and then cut into bars.