Line a 12-cup cupcake pan with liners. Finely crush the almond cookies in a food processor. Transfer to a medium sized bowl and stir in melted butter. Divide evenly among 12 cupcake liners and press into a crust. (I used the bottom of a shot glass to help me do this step.)

Place chocolate chips in a small bowl. Heat cream in a small bowl in the microwave for about 20-30 seconds (depending on the strength of your microwave) just until it starts to bubble. (You can also do this on the stovetop.) Pour heated cream over the chocolate chips and stir until melted and smooth. Equally divide chocolate onto each cookie crust and spread to cover. Freeze for 10 minutes.

Mix Cool Whip and cream of coconut in a large bowl. Evenly divide on top of the chocolate layer. Top with toasted coconut and freeze until hardened.

Note: these are best served after sitting out for a few minutes or microwaving for 20 seconds. Otherwise it's hard to cut through with a fork.