These tarts are very similar to pecan tassies but with a thicker, cookie-type crust.
Beat butter and cream cheese at medium speed with an electric mixer until creamy; stir in coconut. Gradually add flour to butter mixture, beating at low speed after each addition.
Shape dough into 36 balls; chill 1 hour. Place dough balls in lightly greased miniature muffin pans, shaping each into a thick shell. Spoon Pecan Filling evenly into tart shells.
Bake at 350° for 15 minutes; reduce heat to 250°, and bake 10 more minutes or until filling is set. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.
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