1 cup butter, softened
1 cup confectioners sugar
2 tsp vanilla
2 cups flour
½ tsp salt
Filling:
3 ounces cream cheese
1 cup confectioners sugar
2 tbsp flour
1 tsp vanilla
½ cup finely chopped pecans
½ cup sweetened shredded coconut
Topping:
1/2 cup semisweet chocolate chips
2 tbsp butter
2 tbsp water
½ cup confectioners sugar
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.
Shape into 1-inch balls; place 2 inches apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350 degrees until the edges just start to brown, 10-12 minutes. Remove to wire racks to cool completely.
For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon ½ tsp into each cookie.
For topping, in a microwave safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies.
