Butter and cream cheese make up the rich dough for these fruit and coconut filled cookies.
In a large bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour, if necessary, or until easy to handle.
Shape the dough into 24 balls; place in ungreased 1-3/4-inch muffin cups. Press dough evenly against bottom and up sides of each muffin cup.
In a medium bowl lightly beat the egg with a fork. Stir in brown sugar, vanilla, and salt just until smooth. Stir in cranberries and coconut. Spoon about 2 measuring teaspoons of the cranberry-coconut mixture into each pastry-lined muffin cup. Be sure not to overfill pastry or tassies will stick to the cups.
Bake tassies in a 325 degree F oven for 30 to 35 minutes or until pastry is golden brown. Cool 5 minutes in pans. Remove from pans by running a knife around the edges. Carefully transfer to a wire rack and let cool. Store in airtight container. Makes 24 tassies.