PASTRY:

1/2 c. butter
1 (3 oz.) pkg. cream cheese
1 1/4 c. flour

PECAN FILLING #1:

1 egg, beaten
3/4 c. brown sugar
1 tbsp. butter, melted
1/2 tsp. vanilla
1/2 c. chopped pecans

COCONUT FILLING #2:

1 egg
3 1/2 oz. coconut
2/3 c. sugar

Preheat oven to 350 degrees. Mix pastry ingredients as for pie crust. Pinch off balls, press into miniature muffin tins.

Combine ingredients for either filling (#1 or 2). Fill shells half full. Bake pecan filled shells for 20 minutes and coconut shells for 12 minutes. Cool - store in airtight tin. They keep well for 1 week and freeze well.