Preheat the oven to 350°F. Spread the shredded coconut on a rimmed baking sheet and toast for 5 to 10 minutes, stirring frequently. Remove from the oven and cool completely
In a small bowl, combine 2 cups cookie crumbs and melted butter. Pat the crumb mixture into an 8-inch pie plate. Chill in the freezer.
In a large bowl (or the bowl of a stand mixer) whip the cream and the confectioner's sugar until soft peaks form. Fold in the remaining crushed cookies and coconut.
Spoon the whipped cream mixture into the cookie crust. Freeze until firm.
Wrap the frozen pie with foil and place in the freezer. Store frozen for up to a month.
To serve, unwrap the pie. Let it stand at room temperature for about 10 minutes before slicing and serving.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.