German Chocolate Tassies

• 2/3 cup butter, softened
• 4 ounces cream cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup baking cocoa
• Dash salt
• 1/2 cup pecan halves, toasted
• 1/4 cup sweetened shredded coconut, toasted
• 1/2 cup packed brown sugar
• 1 large egg, room temperature
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 ounces semisweet chocolate, melted

1. 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.
2. Preheat oven to 350u0b0. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups.
3. 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.

butter, cream cheese, sugar, vanilla, flour, baking cocoa, salt, pecan halves, coconut, brown sugar, egg, butter, vanilla, salt, chocolate

Taken from www.tasteofhome.com/recipes/german-chocolate-tassies/ (may not work)