PREPARATION:

1. Beat butter in medium bowl until creamy. Combine 1-1/4 cups powdered sugar and cocoa. Add to butter alternately with whipping cream and vanilla, beating well after each addition. Refrigerate until mixture is firm, 3 to 4 hours. Combine remaining 1/4 cup powdered sugar with nuts and/or coconut.
2. Shape cocoa mixture into 3/4-inch balls; roll in nut mixtures to coat evenly. Refrigerate until firm. Chill until ready to serve. Refrigerate any leftovers.