Heat oven to 375. Melt margarine in medium saucepan over low heat. Add brown sugar;cook 2 minutes, stirring constantly. Add sour cream; cook 4 minutes, stirring occasionally. Remove from heat. Add cereal, nuts and coconut; stir until evenly coated. Separate dough into 8 triangles. Place each triangle in ungreased muffin cup; press dough to cover bottom and sides. Combine cream cheese and powdered sugar. Spoon rounded teaspoonful into each cup; spread over bottom. Divide brown sugar mixture evenly into cups.
Bake at 375 for 11 to 16 minutes or until deep golden brown. Serve warm or cool topped with whipped cream. Store in refrigerator.