Caribbean Coconut-Key Lime Tarts

Key Lime Filling: Pour coconut milk and whipping cream into 12-qt.
bowl of electric mixer (or into 6-qt.
bowl for trial recipe) fitted with wire whisk attachment.
Add dry pudding mix.
Beat on low speed just until moistened.
Stop to scrape bottom and side of bowl.
Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl.
Blend in lime zest and juice.
Fold in 1 qt.
of the whipped topping (or 2 cups of the whipped topping for trial recipe).
Refrigerate at least 1 hour.
Coconut Cookies: Process coconut and 1 lb.
+ 4 oz.
wafers (or 10 oz.
for trial recipe), in batches, in food processor until mixture resembles coarse crumbs.
Transfer to 12-qt.
bowl of electric mixer fitted with paddle attachment (or to 6-qt.
bowl for trial recipe).
Add egg whites; beat until well blended.
Use #50 scoop to drop 24 scoops of the coconut mixture into each of 5 parchment paper-lined sheet pans (or into 3 prepared pans for trial recipe).
Flatten to 2-inch rounds.
Bake in 275 degrees F-convection oven 9 to 10 min.
or until edges of cookies are slightly crisp and golden brown.
Remove from pans to wire racks; cool completely.
Pipe 2 Tbsp.
of the Key Lime Filling onto each Coconut Cookie, using pastry tube fitted with large fluted tip; top with 1 Tbsp.
of the remaining whipped topping and 1 wafer piece.
Refrigerate until ready to serve.