Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs; mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set.
In large bowl, combine sweetened condensed milk and cream cheese; beat until smooth and fluffy. Add lime juice and rum extract; mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator.
*To toast coconut, spread on cookie sheet; bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally.
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