Line 24 miniature muffin tins with mini baking cups; set aside. Dissolve the espresso powder in the boiling water; set aside.
To prepare the crust, melt the butter in a medium non-stick skillet over medium-low heat. When bubbling, stir in the coconut and cook until toasted and golden brown. Remove from the heat and stir in the graham crackers.
Using a 1-teaspoon measuring spoon, scoop the crust mixture into each muffin cup; pressing firmly to pack. (You will use about half of the crust mix at this time.) Place the muffin tins in the freezer while you prepare the filling, and keep the remaining crust mixture at room temperature.
Meanwhile, prepare the filling. In a medium bowl, beat the cream cheese until smooth and creamy. Add the sugar, cinnamon and salt and beat until well blended. Mix in the vanilla and espresso.
Remove the muffin tins from the freezer. Evenly spoon the filling into each crust-filled muffin cup. Top with a pinch of remaining crust mixture (toasted coconut), using your fingertip to lightly press topping into filling. Freeze for 2 hours, until firm.
Source: Slightly adapted from Better Homes and Garden Magazine, December 2011 Issue