Grease tart pans and preheat oven to 325 degrees.

CRUST:

1/4 lb. butter, softened
1 (3 oz.) pkg. cream cheese
1 c. sifted flour

Blend butter, cream cheese and flour well. Divide and roll into 24 balls. Shape into tart pans.

FILLING:

Place a good pinch of coconut and chopped pecans in bottom of tarts. Set aside. Beat 2 eggs slightly and add 2 tablespoons melted butter. Add 1 1/2 cups packed brown sugar, 1 teaspoon vanilla and 1/4 teaspoon salt. Put 1 teaspoon filling over coconut and pecans. Sprinkle more pecans on top. Bake for 30 to 35 minutes. Remove from pans immediately.