Confectioners' sugar Place flour and salt in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add sour cream; stir until blended. Divide dough into 4 pieces. Wrap each piece separately in plastic wrap or waxed paper; refrigerate 2-4 hours. Preheat oven to 350'F. Roll out dough, 1 piece at a time, on lightly floured surface into 12x6 inch rectangle. Spread one fourth of filling over dough and sprinkle with quarter cup coconut and quarter cup pecans. Roll up, jelly-roll style, starting from short side. Pinch seam to seal. Place, seam side down, on ungreased baking sheet. Repeat with remaining dough, filling, coconut and pecans. Bake 40-45 minutes or until rolls are golden brown. Remove from baking sheets to wire racks. Dust liberally with confectioners' sugar while still warm. Cool completely. Cut into 3 cm slices. Makes about 2 dozen cookies.