Ingredients
2/3 cup butter, softened4 ounces cream cheese, softened1/2 cup sugar2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup baking cocoaDash saltFILLING:1/2 cup pecan halves, toasted1/4 cup sweetened shredded coconut, toasted1/2 cup packed brown sugar1 large egg, room temperature1 tablespoon butter, melted1 teaspoon vanilla extract1/8 teaspoon salt2 ounces semisweet chocolate, melted
Preparation
Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes.
Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups.
Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
