1 (9") pastry shell, baked
1/2 c. toasted coconut
1 pt. lime sherbet, softened
1 1/2 c. whipping cream
1/3 c. confectioners' sugar
1 c. crisp macaroon cookies, crushed
1/2 c. pecans, chopped

Sprinkle 6 tablespoons coconut in bottom of baked pastry shell; cover with softened sherbet. In mixing bowl, beat cream with sugar until thick; reserve 1 cup for topping. Fold crushed cookies and pecans into remaining whipped cream; spoon over sherbet, sealing to edge. Garnish with reserved whipped cream and 2 tablespoons coconut. Freeze 6 hours or overnight.