1 (9 inch) baked pie shell, cooled
1/2 c. toasted coconut
1 pt. lime sherbet, softened
2 c. Cool Whip
1/3 c. powdered sugar
1 c. crushed crisp macaroon cookies
1/2 c. toasted pecans, chopped

Sprinkle 5 tablespoons coconut in bottom of pie shell, cover with softened sherbet. Place in freezer. Mix powdered sugar in Cool Whip and beat thoroughly, reserving 1 cup for topping. Fold cookies and pecans into remaining Cool Whip. Spoon over sherbet, sealing to edge of crust.

Garnish with reserved Cool Whip and remaining coconut. Freeze 6 hours. Other flavors of sherbet can be used.