Ingredients
1 cup butter, softened1 cup confectioners’ sugar2 teaspoons vanilla extract2 cups all-purpose flour1/2 teaspoon saltFILLING:3 ounces cream cheese, softened1 cup confectioners’ sugar2 tablespoons all-purpose flour1 teaspoon vanilla extract1/2 cup finely chopped pecans1/2 cup sweetened shredded coconutTOPPING:1/2 cup semisweet chocolate chips2 tablespoons butter2 tablespoons water1/2 cup confectioners’ sugar
Preparation
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-in. balls; place 2 in. apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350° 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 1/2 teaspoon 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.
