Coconut-Fudge Cups

1/4 cup butter or margarine softened
1 (3 ounce) package cream cheese softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla
Coconut-Fudge Filling (recipe follows)
Coconut Fudge Filling
2/3 cup sugar
2/3 cup flaked coconut
1/3 cup baking cocoa
2 tablespoons butter or margarine softened
1 egg
Heat oven to 350. Beat butter and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients except
Coconut-Fudge Filling.
Shape dough into 1-inch balls. Press each ball in bottom and up side of each of 24 small ungreased muffin cups, 1 3/4 1 inch. Prepare Coconut-Fudge Filling. Spoon about 2 teaspoons filling into each cup. Bake
18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; carefully remove from muffin cups to wire rack.
Coconut Fudge Filling:
Mix all ingredients until spreadable.