Heat oven to 375°F. Reserve 1 tablespoon of the coconut. In small bowl, beat cream cheese and remaining coconut with electric mixer on medium speed until well blended. Set aside.
Sprinkle flour on work surface; unroll dough over flour. Press into 12 x 7 1/2-inch rectangle. Cut into 6 squares. Spread each square with 1 rounded tablespoon mocha cappuccino hazelnut spread to within 1/2 inch of edges. Top each with 1 rounded tablespoon coconut mixture and 2 teaspoons chocolate chips. Bring corners of dough together over filling; pinch to seal. Sprinkle with reserved coconut; gently pressing onto top and sides. Place on nonstick cookie sheet.
Bake 11 to 15 minutes or until golden brown. Cool 10 minutes. Sprinkle with powdered sugar. Serve warm or cool.