Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.

In a large mixing bowl, combine flour and salt, cut butter and cream cheese into flour with a pastry blender or two knives until crumbly.

Shape into a square, wrap in plastic wrap and refrigerate for at least 2 hours, or up to 1 day.

Preheat oven to 375°. Spray a 24 cup miniature muffin tin with nonstick cooking spray.

Working on a lightly floured surface, flour the top of the dough and roll it into a 12-inch x 8-inch rectangle. Cut in to 24 2-inch squares–6 rows by 4 rows. Roll each piece a little bit bigger, about 2.5 inches. Place each square in a muffin cup. (You will have to pleat it a little bit to get it to fit.)

Divide the white chocolate chips and coconut between the cups. Add two or three raspberries to each cup and sprinkle with the pecans.

Bake for 15 minutes until the bites are golden brown. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely before serving. Sprinkle with powdered sugar right before serving if desired.