Preheat oven to 350°.

In the bowl of a mixer with a beater blade, begin mixing on medium, then cream butter with cream cheese until smooth then add the flour and mix on medium-low until completely combined.(do not overmix, remove from bowl and roll into a ball to gather any leftover flour)

Use a teaspoon-sized measuring spoon, scoop and roll into balls, and place each ball into the cup of a mini muffin pan, continue until all dough is rolled.

Take a wood tart press or similar item, dip it in flour, and press it into the dough to form small pastry cups.

Refrigerate baking pans while you make the filling.

In a medium bowl add brown sugar, egg, and vanilla, and mix with a fork or spatula to combine.

Add in chopped pecans and coconut and mix well.

Place a tablespoon of the filling into every pastry portion.

Bake for 18-20 minutes for silver/aluminum pans and 23-25 minutes for dark-coated pans. As soon as you smell them, check on them, you don't want the pastry to brown, you're looking for a very light golden color, and you should smell the nuts, they'll smell like they are lightly toasting.

Remove pans from oven.

Cool for 20 minutes.

Take a fork or firm non-serrated butter style knife or thin offset metal spatula to loosen cookies from the pan and place them onto a cooling rack.

Cool cookies completely, then dust with powdered sugar before serving.

Store these cookies for 1-2 days on the counter, in an airtight container once cooled, or refrigerate them for a week, be sure to wrap them well so they don't absorb other flavors from the fridge.