Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or line with paper liners.,In a medium bowl, beat butter and cream cheese until smooth. Add flour and salt; mix until a soft dough forms.,Divide dough into 24 equal portions and press each into the bottom and up the sides of the mini muffin cups. Chill for 10 minutes if dough is too soft.,In another bowl, whisk eggs, sugar, lemon juice, lemon zest, and vanilla until smooth. Stir in the shredded coconut.,Spoon filling into each pastry shell, filling just below the rim.,Bake for 20–25 minutes, until crust is golden and filling is set.,Cool in pan for 10 minutes, then remove to a wire rack to cool completely.,Optional: Dust with powdered sugar before serving.