Cream butter and cream cheese; gradually add 2 1/2 cups flour, beating until well blended. Shape dough into 1" balls. Pat balls into greased muffin pans, shaping into shells. Sprinkle 1/2 cup chopped nuts evenly over shells. Combine eggs and brown sugar in a medium bowl; mix well. Stir in remaining 1/2 cup chopped nuts, coconut and remaining ingredients. Pour mixture evenly into shells, filling half full. Bake at 350 F for 15 to 18 minutes. Reduce heat to 250 F and bake for 10 minutes.