- 2 rolls 16.5 oz refrigerated sugar cookie dough
- 2/3 cup all-purpose flour
- 13.5 oz coconut milk 1 can
- 1½ cups half and half
- 2 eggs beaten
- 1 egg yolk
- ¾ cups granulated sugar
- ½ cup corn starch
- ¼ tsp salt
- 2 cups sweetened flaked coconut
- 1 tsp coconut extract
1Preheat oven to 350°F.
2Coat a mini muffin tin with nonstick cooking spray.
3In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
4Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
5Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
6Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
7Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
8Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
9Stir in 1½ cups coconut and coconut extract.
10Spoon coconut custard into cooled cookie cups.
11Refrigerate for at least 2 hours.
12Top with Reddi-wip and toasted coconut.