1 cup butter, room temperature
1 cup confectioners sugar
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt

FILLING:

1 (3 oz) pkg cream cheese, room temperature
1 cup confectioners sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 cup pecans, finely chopped
1/2 cup flaked coconut

TOPPING:

1/2 cup chocolate chips
2 tablespoons butter
2 tablespoons water
1/2 cup confectioners sugar

Cream together butter, sugar and vanilla extract.

Gradually add flour and salt; mix well. Shape mixture into 1-inch balls.

Place on an ungreased cookie sheet 2 inches apart. (A Silpat or silicone-lined sheet makes cleanup easy.) Form a deep indentation in the center of each cookie.

Bake at 350°F for 10-12 minutes or until the edges just begin to turn a golden brown.

Combine all ingredients for filling and spoon 1/2 teaspoon into each indentation in the cooled cookies.

Makes about 5 dozen, depending upon size.