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For the crust:
½ cup almond flour
¼ cup flaked or shredded unsweetened coconut
¼ cup turbinado
1/8 tsp salt
3 tbsp tbsp butter, melted
For the filling:
¾ cup flaked or shredded unsweetened coconut
3 tbsp turbinado
2 egg whites
1 bosc pear, quartered and sliced thinly lengthwise
3 tbsp Bonnie’s Peach ginger jam
¼ cup shelled pistachios
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