1. Preheat oven to 350°F/177°C.

For the crust.

1. In a medium mixing bowl combine graham cracker crumbs, coconut, sugar, salt and melted butter until evenly mixed.  Press crumb mixture evenly into a 10-inch tart pan with a removable bottom.  Bake crust for 10 minutes.  Allow to cool while preparing filling.

For the filling.

1. In a medium bowl, add condensed milk and the yolks. Whisk together until combined.  Add the lime juice and zest and mix well.  Pour mixture into pie crust.
2. Bake for 15 minutes or until center is just set.
3. Allow to cool to room temperature.
4. Place in refrigerator to chill for at least 2 hours.

For the Meringue Topping.

1. Just before serving, prepare the meringue topping.  Place egg whites and sugar in a heatproof bowl of a stand mixer.  Set bowl over a small saucepan filled with an inch of simmering water.  Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 5 minutes.  Transfer the mixing bowl to a stand mixer fitted with the whisk attachment.  Beat on medium-high speed for 10-12 minutes until stiff, glossy peaks form.
2. Fill a pastry bag fitted with a star pastry tip with the meringue.  Pipe desired design on top of the key lime pie.  Using a kitchen torch, toast meringue (careful not to over torch).  Serve immediately.