Coconut Hand Pies
Coconut Hand Pies
Category : Dessert

2 1/2 cups all-purpose flour
2 teaspoons kosher salt
1/2 cup plus 1 teaspoon sugar, divided
1 cup cold unsalted butter, cut into 1/2-inch pieces
4 to 8 tablespoons ice water
2 cups whole milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 egg yolks
1/4 teaspoon salt
3 tablespoons cornstarch
2 tablespoons unsalted butter
1 cup sweetened flaked coconut
1 large egg, lightly beaten
1/2 cup semi sweet chocolate morsels

In the work bowl of a food processor, pulse together flour, salt, and 1 teaspoon sugar. Add cold butter, and pulse until mixture is crumbly. With processor running, add ice water, 1 teaspoon at a time, just until dough comes together (there may be water left over). Turn dough out onto a well-floured surface. Divide in half, and shape into two disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours.

In a large saucepan, cook milk and extracts over medium-high heat, whisking constantly, until mixture begins to boil. Remove from heat. In a medium bowl, whisk together egg yolks, salt, cornstarch, and remaining 1/2 cup sugar. Add about 1/2 cup hot milk mixture to eggs, whisking constantly. Add egg mixture to remaining hot milk mixture, whisking to combine. Strain mixture through a fine-mesh sieve, discarding solids. Return mixture to pan, and cook, stirring constantly, until thickened, ?5 to 7 minutes. Remove from heat, and stir in butter and coconut. Cover and refrigerate until cold, at least 1 hour.

Preheat oven to 375°. Line 2 large baking sheets with parchment paper.

On a lightly floured surface, roll dough to 1/8-inch thickness. Using a (3-inch) round cutter, cut dough, rerolling scraps to use all dough. Spoon 1 tablespoon filling onto one side of all dough rounds. Brush edges of dough with beaten egg, and fold dough over, pressing edges with a fork to seal. Transfer to prepared pans, and cut slits in top of each pie. Brush tops with egg, and bake until golden brown, about 22 minutes.

In a large microwave-safe bowl, microwave chocolate on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total). Using the back of a spoon, drizzle chocolate over cooled pies and serve.

makes 24