Preheat oven to 350 degrees.
Using clean hands, knead together graham cracker crumbs and
cookie dough until all crumbs are incorporated.
Divide dough evenly among 12 (standard size) muffin cups.
Bake at 350 degrees for 12 to 14 minutes
Press centers of baked cookies in, forming a cup. I use a mini tart
shaper for this and it makes it SO easy- you can use the end of a
wooden spoon too, if you want. The inside of the cookies might
still be a little undercooked at this point — that is ok!
Layer the remaining dry ingredients in each cookie cup, saving
some coconut aside.
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Place sweetened condensed milk in a zip top bag, clip a corner and
drizzle the condensed milk into each cup over and around all the
ingredients. I went to each cup twice, as the liquid seeped down
into all the layers there was room for more on top.
Sprinkle top with shredded coconut and place back in the oven at
350 degrees for about 10-15 minutes. Watch for your coconut to
brown on top– that is your cue to pull them out!
Cool completely in pan.
Use a small knife to run around edge of each cup and pop it out of
pan when cooled.
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