Ingredients for crust:
1 cup toasted coconut
6 Tablespoons melted butter
1 1/2 cups crushed vanilla sandwich cookies
Ingredients for filling:
1 (14 ounce can) sweetened condensed milk
1/2 cup key lime juice
1 (8-ounce) package cream cheese
1/2 teaspoon rum flavoring
1 - 2 drops green food coloring
Instructions
To toast the coconut, spread coconut on cookie sheet and bake at 350 degrees for 6-8 minutes, stirring every couple of minutes. Watch it carefully, so it doesn't burn. When it is lightly toasted, remove from oven and place in bowl immediately so it doesn't continue to toast more on the hot pan.
Reserve 1 Tablespoon of the toasted coconut for topping. In a 9-inch pie pan, combine the coconut, butter and crushed cookies. Mix well. Please into bottom and sides of the pie pan. Refrigerate the crust while making the topping.
In large bowl, combine sweetened condensed milk and cream cheese with mixer until soft and fluffy.
Add lime juice, rum flavoring and food coloring (just enough to tint the mixture a light green). Mix well. Pour into crust and sprinkle reserved coconut on top.
Refrigerate for 3 - 4 hours before serving.