To make the lime curd, set a fine-mesh sieve over a bowl. In a heavy-bottomed saucepan over medium-high heat, combine the butter, sugar, lime juice, and lime zest, and cook, stirring, until the sugar dissolves and the mixture just comes to a simmer. In another bowl, whisk together the eggs and egg yolks.

Slowly whisk the hot lime mixture into the eggs, whisking constantly. Pour the lime-egg mixture back into the same saucepan and cook over medium-low heat, stirring constantly, until the curd thickens (do not boil), about 4 minutes. Immediately pour the curd into the sieve, pushing it through with a rubber spatula. Let cool slightly in the bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd. Refrigerate until chilled, at least 4 hours and up to 2 days.

To make the crust, preheat oven to 375°F/190° In a food processor, pulse the toasted coconut, cookies crumbled by hand directly into the processor, 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-inch (23 cm) glass pie dish and press it evenly into the pan bottom and sides. Bake until the edges begin to brown, about 8 minutes. Transfer the crust to a wire rack. If the crust is puffed in the center, use a small rubber spatula to gently press it down. Let cool completely.

To assemble, scrape the cold lime curd into the crust-lined pan. Cover and refrigerate up to 8 hours, if you like.

Spread the Whipped Cream over the lime curd and sprinkle the toasted coconut over the top. Cut into wedges and serve.