Cream butter and cream cheese; gradually add 2.5 cups flour, beating until well blended. Shape dough into 3 cm balls. Pat balls into greased muffin pans, shaping into shells. Sprinkle half cup chopped nuts evenly over shells. Combine eggs and brown sugar in a medium bowl; mix well. Stir in remaining half cup chopped nuts, coconut and remaining ingredients. Pour mixture evenly into shells, filling half full. Bake at 180ºC for 15 to 18 minutes. Reduce heat to 120ºC and bake for 10 minutes.