8 ozs cream cheese softened
1/2 cup butter (not margarine) softened
1/4 cup powdered sugar sifted
1 tablespoon milk
1/3 cup dried cherries &/or figs finely chopped
1/3 cup toasted hazelnuts or almonds chopped
3/4 cups coconut
64 shortbread cookies
Combine cream cheese, butter, sugar and milk in medium mixing bowl Beat with electric mixer about 1 minute or until combined. Stir in dried fruit and nuts.
Chill mixture for 20-30 minutes. Shape mixture into 2 equal size balls, 3 inches in diameter. Roll balls in coconut. Cover and store in refrigerator for up to 3 days.
Serve balls atop sherbet glasses with shortbread cookies.