1 c. butter, softened
2 (3 oz.) pkgs. cream cheese, softened
2 c. flour
48 pecan halves
2 eggs
1 (14 oz.) sweetened condensed milk
1 (4 oz.) pkg. sweet cooking chocolate
1 1/3 c. flaked coconut

Mix butter and cream cheese until fluffy. Stir in flour and blend. Divide dough into 4 pieces, wrap in plastic wrap and refrigerate 1 hour.

FILLING: Beat eggs slightly; add condensed milk, MELTED chocolate, vanilla, and salt and mix until smooth. Stir in coconut.

Break 1 piece of dough into 12 pieces and roll in balls. Press into bottom and up sides of 12 small muffin pan cups. Spoon filling into cups until 3/4 full; top each with a pecan half. Bake at 375 degrees for 20 minutes. Repeat with remaining dough and filling. Makes 4 dozen.