In a large bowl, sift or whisk together the flour and salt until evenly combined.

Add the cold butter (cubed or grated) into the flour. Use your fingers, a pastry cutter, or a fork to cut it in until the mixture looks like coarse crumbs.

Slowly pour in the ice cold water, a little at a time, mixing gently until a dough forms.

Press the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

In a medium saucepan, add water, brown sugar, grated ginger, mixed spice, vanilla, salt, and grated coconut. Stir well.

Cook over medium heat for 20 to 25 minutes, stirring often, until most of the liquid evaporates and the mixture becomes thick and sticky.

Add the butter and stir for about 5 minutes until fully melted and mixed in.

Remove from heat and let the filling cool completely.

Preheat oven to 350°F.

Remove dough from the refrigerator and cut into 8 pieces.

Lightly flour your surface and rolling pin. Roll each piece into a circle about 1/4 inch thick.

Use a 4 ½ to 5-inch cutter (or glass) to cut circles.

Pinch the edges of each circle using your thumb and index finger all around to form a cup-like casing.

Use a fork to poke a few holes in the bottom of each shell to prevent puffing.

Place shells on an ungreased baking sheet and prebake for 8 to 10 minutes.

Remove from oven, fill each shell with cooled coconut filling, and bake again for 15 to 20 minutes until lightly golden.

Cool completely before serving. Enjoy.