Preheat the oven to 350°F (175°C) and lightly grease a standard 12-cup muffin pan.
Beat the softened butter, granulated sugar, and brown sugar in a large bowl until creamy. Add the egg and vanilla extract and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Fold in the shredded coconut.
Divide the dough evenly among the 12 muffin cups. Press the dough across the bottom and slightly up the sides of each cavity to create a cup shape.
Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers look set.
Remove the pan from the oven. While the cookie cups are still warm, gently press down the centers with the back of a small spoon or measuring spoon to create a deeper cavity.
Let the cookie cups cool in the pan for several minutes, then transfer them to a wire rack and cool completely.
Meanwhile, whisk the instant pudding mix and cold milk until thickened. Stir in the coconut extract and shredded coconut.
Gently fold the whipped topping into the pudding mixture until smooth and fluffy. Refrigerate the filling if it needs additional time to firm up.
Spoon or pipe the coconut cream filling into the cooled cookie cups.
Top each cookie cup with whipped cream and a sprinkle of toasted coconut.
Refrigerate the finished cookie cups for at least 30 minutes before serving
