To prepare coconut, preheat oven to 350°F. Hammer clean screwdriver into two of the soft round spots that appear near one end of the coconut and pour out liquid. Bake coconut for 20 minutes to loosen flesh from shell. Wrap coconut in towel and crack in half with hammer. Use screwdriver or spoon to pry flesh out of each end. Use vegetable peeler to remove any brown peel. Coarsely grate 3/4 cup coconut flesh on box grater.
Toast nuts in dry skillet to golden, if desired. Roll each pie crust to 12-inch diameter. Using 2 1/2 inch round cutter, cut 12 circles from each pie crust. Fit each piece into a mini muffin cup. Spoon 1 teaspoon toasted nuts and 1 teaspoon shredded coconut into each shell.
In medium bowl, blend sugar and flour. Blend in egg and vanilla. Mix in corn syrup. Drizzle 2 tsp. syrup mixture into each shell, allowing mixture to seep into coconut mixture.
Bake at 350°F 18 to 22 minutes or until set and golden. Cool slightly and carefully remove from pans. Cool completely. Refrigerate until serving.
Important Wal-Mart Disclaimer: All content, including but not limited to, recipe and health information provided in In Stores Now, is for educational purposes only. Such content is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. Such content does not cover all possible side effects of any new or different health program. Consult your medical professional for guidance before changing or undertaking a new diet or exercise program. Advance consultation with your physician is particularly important if you are under eighteen (18) years old, pregnant, nursing, or have health problems.
