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1
Preheat the oven to 350F.
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2
Spread the coconut in an even layer on a rimmed baking sheet.
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3
Bake, stirring once or twice, until golden, 8 to 10 minutes.
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4
Let cool completely.
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5
Leave the oven on.
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6
Process the cookies and 1/2 cup coconut in a food processor until finely ground and the mixture begins to clump together, about 2 minutes.
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7
Transfer the mixture to a 9 x 13-inch rimmed baking sheet; press into an even layer on the bottom.
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8
Bake until golden and firm to the touch, 12 to 15 minutes.
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9
Let cool on the sheet on a wire rack.
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10
Whisk together the granulated sugar, cornstarch, and salt in a large saucepan.
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11
Whisk in the milk and egg yolks.
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12
Cook over medium heat, whisking constantly, until the mixture comes to a boil, 5 to 6 minutes.
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13
Continue to cook, whisking constantly, until thickened, about 3 minutes more.
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14
Remove from heat.
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15
Add the butter, whisking until combined.
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16
Stir in 1 1/2 cups coconut.
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17
Spoon the custard onto the cooled crust; smooth the top with an offset spatula.
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18
Press plastic wrap directly onto the custard surface to prevent a skin from forming.
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19
Refrigerate until set, about 3 hours.
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20
Beat the cream and confectioners sugar in a large chilled stainless-steel bowl until stiff peaks form.
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21
Cut the custard-filled crust into 24 bars (each about 3 x 1 1/2 inches).
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22
Transfer to a platter.
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23
Spoon whipped cream into a pastry bag fitted with a medium star tip.
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24
Beginning at one corner, pipe a zigzag pattern over each bar.
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25
Sprinkle the bars with the remaining 1/2 cup coconut.
