Ginger-Coconut Crust

• 1 cup (3 oz/90 g) unsweetened shredded coconut, toasted and cooled
• 4

Preheat the oven to 375°F (190°C). In a food processor, pulse the toasted coconut, gingersnaps, brown sugar, and salt until the mixture is finely ground. Add the melted butter and process until moist clumps form. Scrape the crumb mixture into a 9