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1
Preheat oven to 325 degrees F.
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2
In a small saucepan combine the 1/2 cup sugar until with 2 tablespoons water and heat until the sugar is completely dissolved and it turns a golden brown color.
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3
Carefully pour the caramelized sugar into the bottom of a 10-inch cake pan.
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4
Tilt the pan, from side to side, in a circular motion swirling the sugar around so that evenly coats the bottom of the pan.
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5
Place the cake pan into a baking dish large enough to accommodate the cake pan and set aside to cool.
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6
The sugar will harden as it cools.
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7
In a large mixing bowl combine eggs, egg yolks, salt, vanilla, remaining 2/3cup sugar and coconut milk.
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8
Whisk until well blended.
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9
Pour custard mixture into the cake pan over the caramelized sugar.
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10
Place the flan into the oven and pour warm water into the baking dish so that it comes up about 1 1/2-inches up the side of the cake pan.
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11
Bake at 325 degrees F for 1 hour or until knife inserted near center comes out clean.
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12
Remove from the oven and let cool to room temperature.
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13
Chill for at least 1 hour or overnight in the refrigerator.
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14
To unmold the flan, run a knife around the edge of the cake pan and invert onto a plate.
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15
For the Cookies:
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16
Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
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17
In a medium bowl, sift together the flour, sugar, and salt.
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18
Beat in the egg whites and melted butter until well incorporated.
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19
Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets.
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20
Spread cookies into 2 to 3 inch circles about 1/8-inch thick.
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21
Sprinkle with coconut and bake 6 minutes or until slightly browned.
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22
Allow to cool completely on the baking sheets.
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23
Carefully peel from parchment and serve with coconut flan.
