Preheat your oven to 350°F (175°C). This ensures that your cookie cups bake evenly.
In a large mixing bowl, combine the refrigerated sugar cookie dough with the all-purpose flour. Mix until well combined.
Take about a tablespoon of the cookie dough and press it into the bottom and up the sides of each muffin cup. Make sure to create a well in the center for the filling.
Place the muffin tin in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool for a few minutes before carefully removing the cookie cups from the tin.
In a medium saucepan, combine the coconut milk, half and half, granulated sugar, corn starch, salt, eggs, and egg yolk. Whisk together until smooth. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
Once thickened, remove the saucepan from the heat and stir in the sweetened flaked coconut and coconut extract. Mix well to combine.
Spoon the coconut filling into the cooled cookie cups, filling them generously. Allow them to cool completely before adding the whipped cream.
Just before serving, top each cookie cup with a dollop of whipped cream and sprinkle with toasted coconut for added flavor and presentation.
