1 cup coconut macaroon cookie crumbs
1 cup butter cookie crumbs
1/2 cup melted butter
3 pounds cream cheese, softened
1 cup sugar
1 cup Coco Lopez milk
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups fresh shredded coconut (available in the freezer section)
2 cups Lemon Curd Anglaise sauce, recipe follows
Fresh mint sprigs
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