Topping

Whisk your eggs, honey, and lemon juice together in a small sauce pan

Place on your stove over medium/high heat and add coconut oil

Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble

Once thick, remove from the heat and place in a bowl in your refrigerator to cool

Crust

Preheat your oven to 400 Degrees Fahrenheit

Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks

In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well

Grease an 8x12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan

Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test

Cool your crust completely before applying your topping

Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer, I like mine better frozen

Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer

Enjoy