125 g butter or margarine
1 1/4 dl Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
2 pinches of salt
2 1/2 - 3 dl plain flour

Filling
100 g Philadelphia cream cheese, natural
2 1/2 dl Dansukker Icing Sugar
2 tbsp plain flour
1 tsp Dansukker Vanilla Sugar
1 dl chopped walnuts
1 1/2 dl desiccated coconut

Icing
100 g dark chocolate, chopped
30 g butter or margarine
2 tbsp water
1 1/4 dl Dansukker Icing Sugar

Mix the butter or margarine, icing sugar and vanilla sugar together with the salt in a bowl and whisk with an electric whisk until the mixture is light and fluffy. Work in the flour. Place the dough on a work surface and roll the dough into 36 balls. Place on parchment-lined baking trays. Make a hollow in the middle of each ball. Bake in the centre of the oven at about 170 °C for 12 - 15 minutes.

In the meantime, mix together the ingredients for the filling. Remove the tray from the oven and place a small teaspoon of the filling in each cake. Put back in the oven for a further 5 - 8 minutes. Leave to cool on the baking tray.

Combine the ingredients for the frosting in a saucepan and melt together on a low heat. Leave the topping to cool before spooning over the cakes.