1-First Step: Preheat and Prepare the Dough Start by preheating your oven to 350°F and spraying a mini muffin tin with nonstick cooking spray to prevent sticking. Combine the 33 ounces of refrigerated sugar cookie dough with 2/3 cup all-purpose flour, kneading until fully blended for a workable texture.

2-Second Step: Shape the Cookie Cups Shape the dough into 1-inch balls and press each one into the muffin cups to form small shells, making sure to cover the bottom and sides evenly. This step takes about 5 minutes and ensures uniform baking.

3-Third Step: Bake the Cups Bake the dough in the preheated oven for 10-12 minutes until the edges turn a golden brown, creating that crisp texture we love. Let them cool completely in the tin before handling to avoid breakage.

4-Fourth Step: Make the Custard Filling In a microwave-safe bowl, mix 13.5 ounces coconut milk, 1.5 cups half and half, 2 beaten eggs, 1 egg yolk, 3/4 cup granulated sugar, 1/2 cup corn starch, and 1/4 teaspoon salt. Microwave on high in 1-minute intervals, stirring after each, until the mixture thickens, which usually takes 5-7 minutes.

5-Fifth Step: Add Flavor and Fill Stir in 1.5 cups sweetened flaked coconut and 1 teaspoon coconut extract to the thickened custard for that signature taste. Spoon the filling into the cooled cookie cups, filling them generously.

6-Final Step: Chill and Serve Refrigerate the filled cups for at least 2 hours to set the custard, then top with whipped cream and toasted coconut for a beautiful finish. Serve them chilled for the best texture, and enjoy these treats that serve 36 with minimal effort.