Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.

Place the macadamia pieces onto a small baking sheet and place into the oven until golden brown and nutty smelling, just a few minutes. Watch them closely so they don't burn.

In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.

Press the dough evenly into the prepared pan and the sprinkle evenly with the toasted macadamia pieces, gently pressing into the crust.

Bake until just lightly golden brown, about 8 minutes. *** Once cooked, let cool for 30 minutes.

Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position.

Once the crust has cooled, gently whisk together the eggs, honey and lime zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.

In a separate, medium bowl, whisk together the lemon and lime juice. Then, whisk in the coconut flour, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.

Pour the lemon/lime juice mixture into the egg mixture, whisking while you pour, until evenly combined.

Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.

Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ****