1Cream together the butter, cream cheese, sugar, salt, and vanilla
2Add egg and milk; beat well.
3Stir in the flour and toasted coconut
4Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each. Bake at 325° for 18 to 20 minutes. Remove cookies to a rack to cool. Makes about 5 dozen cream cheese cookies.
5*To toast coconut in the oven, spread coconut on a baking sheet in a single layer. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes