Ingredients:
1/4 cup butter or margarine -- softened
1 (3 ounce) package cream cheese -- softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla
Coconut-Fudge Filling -- (recipe follows)
COCONUT FUDGE FILLING
2/3 cup sugar
2/3 cup flaked coconut
1/3 cup baking cocoa
2 tablespoons butter or margarine -- softened
1 egg

Directions:
Heat oven to 350º. 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 × 1 inch. Prepare Coconut-Fudge Filling. Spoon about 2 teaspoons 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.
COCONUT FUDGE FILLING: Mix all ingredients until spreadable.