Mini Key Lime And Coconut Pies

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Key lime juice
• 3 large egg yolks
• 2 teaspoons grated lime zest
• 1/2 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon coconut extract
• 1/4 cup sweetened shredded coconut, toasted

1. 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 350u0b0 for 8-10 minutes or until edges are lightly browned.
2. 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.
3. 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.

condensed milk, lime juice, egg yolks, lime zest, heavy whipping cream, confectioners, vanilla, coconut, coconut

Taken from www.tasteofhome.com/recipes/mini-key-lime-and-coconut-pies/ (may not work)