1 cup butter, softened
2 3 oz. packages cream cheese, softened
2 cups all-purpose flour

FILLING:

1/2 cup flaked coconut
1/2 cup sugar
1-1/2 teaspoons cornstarch
1 can (8 oz.) crushed pineapple, undrained
1 egg

FROSTING:

2 cups confectioners' sugar
1/2 cup shortening
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Additional flaked coconut
3/4 cup finely chopped walnuts

Cream together butter and cream cheese until light, gradually adding flour. Cover and refrigerate for 1 or 2 hours.

Roll into 1 inch balls. Press onto the bottom and up the sides of greased mini-muffin cups. Combine filling ingredients; spoon into cups.

Bake at 350°F for 15-20 minutes or until edges are lightly golden. Cool on wire rack (leave in pan to cool).

To make frosting, combine sugar, shortening and vanilla. Add a small amount of milk at a time until frosting is of a spreading consistency.

Remove cups from pan when cooled and top each with a pinch of coconut. Frost and sprinkle with walnuts.

Makes about 4 dozen.