Coconut Fudge Cups

• ¼ cup butter, softened
• 3 ounces cream cheese, softened
• ¾ cup flour
• ¼ cup powdered sugar
• 2 tablespoons cocoa powder
• ½ teaspoon vanilla

Filling

• 2/3 cup sugar
• 2/3 cup coconut
• 1/3 cup cocoa powder
• 2 tablespoons butter, softened
• 1 egg

Preheat oven to 350 degrees. In a large mixer bowl, combine the ½ cup butter and cream cheese. Beat until smooth and stir in the flour, powdered sugar, cocoa power and vanilla. Pat about 1 teaspoon of dough in the bottom and sides of 24 ungreased mini muffin cups.

To make the filling, combine all ingredients and stir until smooth. Place 1 teaspoon filling in each of the cups. Bake 18-20 minutes, until filling is set. Cool before carefully removing from the pan.

Recipe from Betty Crocker’s Ultimate Cookie Book (1992)