1/2 cup chopped blanched almonds, hazelnuts or walnuts
Separate crescent dough into eight triangles; place in an 11-in. fluted tart pan with a removable bottom with points toward the center. Press dough onto the bottom and up the sides of pan to form a crust; seal perforations. Bake at 350° for 5 minutes.
Meanwhile, in a small bowl, beat the eggs, sugar, flour, lemon juice and zest until blended. Stir in coconut and nuts.
Pour over hot crust. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Sprinkle with confectioners' sugar. Refrigerate leftovers.