3 Cups finely shredded sweetened coconut
5 Tablespoon melted butter
Preheat oven to 350’ F. Spread a thin layer of coconut over bottom of a jelly roll pan and toast lightly, about 7 minutes. Reserve 1/2 cup for garnish. Combine remaining coconut with the melted butter in a medium sized bowl. Toss with 2 forks until coconut is thoroughly coated with butter. Press mixture firmly into bottom of a 9” inch pie plate and refrigerate till firm.
Fill with lemon lime filling or any favorite filling that you like.
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