2 (12 ounce) packages Caramel-Free Vanilla Frosting
1 cup sliced almonds
1 cup flaked coconut
In a large bowl, cream together the butter, cream cheese, white sugar and eggs. Beat in the flour and baking powder. Stirring often, fold in the crushed coconut until well blended. Chill until firm. Roll out onto a floured surface and cut out squares. Place on the ungreased cookie sheet.
Frost with cooled caramel frosting while still in the muffin pan. Frost squares with cooled caramel frosting while remaining in the muffin pan. To serve, cut each brownie into 12 squares.