In a food processor, pulse graham cracker crumbs, coconut, macadamia nuts, and sugar until everything is finely chopped. Transfer to a medium bowl, add butter, and mix well.
Spread the mixture evenly along the bottom and sides of a 9-inch deep dish pie plate and press firmly with fingers to flatten. Set aside. (I like a lot of crust so this makes a thick crust.)
Preheat oven to 350 degrees.
To make the filling, use an electric mixer to mix the egg yolks and lime zest.
Add sweetened condensed milk, lime juice, and vanilla extract and beat until mixed well.
Pour filling into pie shell. Place pie pan on a baking sheet and bake in oven for 25 to 30 minutes.
Place pie on a cooling rack to cool completely. Then refrigerate for at least 6 hours or overnight.
To make Coconut Whipped Cream, use a mixer with a whisk attachment to beat the heavy cream and the solid portion of the Cream of Coconut (about 1/2 cup) until thickened. It's best to stick the bowl and beater in the refrigerator to chill first. The colder everything is, the better it will thicken.
Either spread the whipped cream on top of the pie or use a pastry bag to pipe it around the edge of the pie.