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1
Preheat the oven to 425u00b0F. Grease 2 baking pans.
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2
For the choux pastry, combine butter, sugar and 2/3 cup water in a medium saucepan; bring to a boil. Add flour and beat with a wooden spoon on medium heat until mixture comes away from bottom of pan. Transfer to a medium bowl; let stand for 1 min. Beat in 2 eggs, one at a time, until pastry is smooth and glossy but still holds its shape.
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3
Spoon pastry into piping bag fitted with a 1/2 inch plain tip. Pipe 18 rounds, 1 1/2 inches in diameter, about 2 inches apart, onto prepared pans. Whisk remaining egg and brush over pastry.
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4
Bake for 10 mins. Reduce oven temperature to 325u00b0F. Bake for 20 mins. Turn off oven; cool puffs in oven with door ajar.
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5
For the coconut pastry cream, bring milk to a boil in a medium saucepan on medium heat. Meanwhile, whisk egg yolks, sugar and cornstarch in a medium heatproof bowl. Gradually whisk in hot milk mixture. Return mixture to pan and whisk on medium heat until mixture boils and thickens. Remove from heat; whisk in liqueur and butter until smooth. Cover surface with plastic wrap. Let stand until cooled to room temperature.
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6
Cut a small opening in the bottom of each puff. Spoon pastry cream into piping bag fitted with a 1/3-inch plain tip. Pipe pastry cream through cuts into each puff.
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7
Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water (make sure water doesn't touch bottom of bowl). Place coconut in a shallow dish. Dip the puffs into melted chocolate, then into coconut. Let stand on wire racks until chocolate is set.
