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Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 350°F.
Step 2
Coat a mini muffin tin with nonstick cooking spray.
Step 3
In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
Step 4
Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
Step 5
Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
Step 6
Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.
Step 7
Combine 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.
Step 8
Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
Step 9
Stir in 1½ cups coconut and coconut extract.
Step 10
Spoon coconut custard into cooled cookie cups.
Step 11
Refrigerate for at least 2 hours.
Step 12
Top with Reddi-wip and toasted coconut.
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