Preheat the oven to 350 °F (175 °C) and line an 8"x8" pan with a piece of parchment paper.

Place the coconut on a baking sheet and bake for 4-6 minutes. Keep a close eye on it and stir as soon as you see it start to brown. Continue cooking for another minute or two until most of the coconut is lightly browned. Remove from the oven and cool completely.

In a medium mixing bowl, stir together the toasted coconut, flour, sugar, and salt. Sprinkle the coconut extract over the top and use your hands to incorporate the butter until thoroughly combined. When pinched, it should hold together. You can alternatively pulse everything together in a food processor until well combined.

Pat the dough firmly onto the bottom of the prepared pan and bake for 15 minutes or until lightly browned.

While the crust is baking, prepare the filling. In a large mixing bowl, stir together all the filling ingredients until thoroughly combined.

Remove the crust from the oven, let it sit for 2 minutes and then pour the filling over the crust. Bake for 15 minutes or just until set. Little pinholes or bubbles may form on the surface.

Remove from the oven and let cool to room temperature, about 2 hours, before chilling in the refrigerator for another 2 hours before serving.

Store in the refrigerator for up to 5 days.