2/3 c. sugar
2 tbsp. flour
3 egg yolks
2 c. milk
1 tsp. vanilla extract
15 to 18 crunchy coconut macaroon cookies
Meringue (see coconut cream pie recipe)

Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350°F oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.