To Make the Cookie Cups
1-Preheat your oven to 350°F (175°C): Preheat your oven to 350°F (175°C). Spray a standard muffin pan with baking spray and set aside.
2-In a food processor, combine flour, sugar,: In a food processor, combine flour, sugar, and salt. Pulse a few times to combine.
3-Add cold cubes of butter and pulse: Add cold cubes of butter and pulse.
4-If it looks dry and sandy, add: If it looks dry and sandy, add a tablespoon of water and pulse until the dough begins to come together. If needed, add one more tablespoon of water and pulse until a dough forms.
5-Roll the dough into about 1 1/2: Roll the dough into about 1 1/2 -inches balls and press them into the cavities of a muffin pan, creating a cup shape.
6-Bake for about 16-18 minutes or until: Bake for about 16-18 minutes or until lightly golden brown. It will rise during baking, so when you remove them from the oven, while still warm, press again to create a cavity. Let them cool 5-10 minutes before removing from the pan. Transfer to a rack to cool completely.

Prepare the Coconut Cream Filling
7-In a medium bowl, whisk together the: In a medium bowl, whisk together the instant pudding mix and coconut milk until thickened.
8-Fold in 1/2 cup toasted shredded coconut: Fold in 1/2 cup toasted shredded coconut. This step is optional. If you want to keep your filling smooth, do not add shredded coconut to it.

Assembling
9-Spoon the coconut cream filling into the: Spoon the coconut cream filling into the cooled cookie cups.
10-Top each with a swirl of whipped: Top each with a swirl of whipped cream and a sprinkle with toasted coconut.
11-Refrigerate the cookie cups for at least: Refrigerate the cookie cups for at least 30 minutes to set before serving.