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.