Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.

Lightly butter an 8x8-inch square baking pan. Line the pan with parchment paper to create a sling. Lightly butter the sides of the parchment paper.

Place the flour, sugar, and salt together to the bowl and whisk the ingredients together. Add the sweetened coconut and whisk to distribute the coconut. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of the flour mixture remains.

Press the dough into the bottom of the pan being sure to press it until the corners. Ensure the dough is an even layer.

Bake it in the oven for 20 minutes or until the edges of the crust and the bits of sweetened coconut turn golden brown.

While the crust is in the oven pour the sweetened condensed milk into a medium size bowl. Add the lime juice and whisk to combine, then add the egg yolks and whisk until the egg yolks are thoroughly incorporated. Zest two teaspoons into the filling and whisk together.

Once the crust is finished, reduce the oven temperature to 325 degrees F. Once the oven temperature is reduced pour the key lime filling over the warm crust and use an offset spatula to spread it evenly over the surface of the crust.

Bake the key lime bars for 15 minutes just until the edges are set and the center of the key lime filling jiggles when you lightly shake the pan side to side. You will also see the edges just beginning to pull away from the sides of the baking pan.

Remove the pan from the oven and place it on a wire rack. Let the bars cool to room temperature and then refrigerate it for at least 3 hours or overnight.

When ready to serve the bars cut them into 9 squares with a sharp knife. The squares will be a little over 2x2-inches each. Eat the bars plain or top each one with a dollop of whipped cream.

The bars will keep for one week in the refrigerator in a container with a lid.