Preheat oven to 350°F.
Coat a mini muffin tin with nonstick cooking spray.
In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.
Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
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.
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.
Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
Stir in 1½ cups coconut and coconut extract.
Spoon coconut custard into cooled cookie cups.
Refrigerate for at least 2 hours.
Top with Reddi-wip and toasted coconut.