In a spice mill or coffee grinder, grind the chilis and transfer to a small bowl. Grind the mushrooms to a powder, and transfer to another small bowl.
In the oven at 300 F, toast the coconut for about 8-10 minutes, until golden brown. Alternatively, place in a large saute pan and swirl over medium heat until toasted. Transfer to a plate to cool.
In a large saute pan, pour half of the oil and place over medium high heat. Add the scallions, garlic, and ginger and as soon as it starts to sizzle, reduce the heat to medium low. Saute for about 5 minutes. When fragrant, add the chiles, mushroom powder, coconut and lime zest. Stir frequently for about 5 minutes, until all is fragrant and toasted.
Stir in the sugar and salt and stir for another few minutes. Transfer to a bowl or glass storage tub and let cool. Cover tightly. Keeps for up to 2 months.