In a large mixing bowl, cream together the softened butter and confectioners' sugar until the mixture becomes light and fluffy. Add the vanilla extract and blend. In a separate bowl, combine the all-purpose flour and salt. Gradually incorporate the dry ingredients into the creamed mixture, mixing thoroughly.

Shape the dough into 1-inch balls and position them approximately 2 inches apart on ungreased baking sheets. Create a deep indentation in the center of each dough ball with your thumb or a spoon. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until the edges start to lightly brown. Transfer cookies to wire racks to cool completely.

For the filling, beat together the softened cream cheese, confectioners' sugar, flour, and vanilla extract in a large bowl until smooth. Fold in the chopped pecans and shredded coconut. Spoon about 1/2 teaspoon of the filling into each cookie’s indentation.

For the topping, in a microwave-safe bowl, melt the chocolate chips and butter with water, stirring until smooth. Add the confectioners' sugar and stir until the mixture reaches a drizzle-like consistency. Drizzle over the filled cookies to finish.