1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 TBSP. baking cocoa
1/2 tsp. vanilla
Coconut-Fudge Filling, (recipe follows)

2/3 cup sugar
2/3 cup flaked coconut
1/3 cup baking cocoa
2 TBSP. butter, softened
1 egg

Heat oven to 350 degrees. Beat butter and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Coconut-Fudge Filling. Shape dough into 1-inch balls. Press each ball in bottom and up side of each of 24 small ungreased muffin cups, 1 3/4 x 1 inch. Prepare Coconut-Fudge Filling. Spoon about 2 tsp.s filling into each cup. Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; carefully remove from muffin cups to wire rack.

Mix all ingredients until spreadable.