Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough1 can (14 ounces) sweetened condensed milk1/2 cup Key lime juice3 large egg yolks2 teaspoons grated lime zest1/2 cup heavy whipping cream1/4 cup confectioners’ sugar1/4 teaspoon vanilla extract1/8 teaspoon coconut extract1/4 cup sweetened shredded coconut, toasted
Preparation
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2-in. up the sides of 18 greased muffin cups. Bake at 350° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime zest. Spoon into hot crusts. Bake 7-9 minutes longer or until filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.
Just before serving, in a small bowl, beat cream until it begins to thicken. Add the confectioners’ sugar and extracts; beat until soft peaks form. Remove pies from muffin cups. Top with whipped cream and sprinkle with coconut.
