Preheat the oven to 320°F.

Prepare the crunchy base: Mix the crushed cookies with the shredded coconut and spread the mixture on a baking sheet. Bake for a few minutes until lightly golden. Remove from the oven and let it cool.

Prepare the lime cream: In a bowl, beat the heavy cream, sweetened condensed milk, and cream cheese until the mixture thickens slightly. Do not overwhip. Add the lime juice and lime zest, then continue beating until you achieve a smooth and creamy consistency. Transfer the mixture to a piping bag, or use a spoon for easy assembly.

Assemble the dessert cups: Add a layer of the crunchy cookie-coconut mixture to the bottom of each cup. (6 to 8-ounce dishes will work great!) Pipe or spoon a layer of the lime cream on top. Repeat this with another layer of the crunchy mixture, and finish with more cream. Garnish with extra lime zest and, if desired, a sprinkle of the crunchy mixture.

Chill and serve: Refrigerate the dessert cups for at least 1 hour before serving to allow the flavors to meld. If you let the cups chill for at least 2 hours (or overnight), the dessert will have a firmer texture and a more intense flavor.