Heat oven to 325°F. Line 2 large cookie sheets with parchment paper. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, mix cookie dough, pecans and coconut with wooden spoon or knead with hands until well blended. Crumble mixture evenly on cookie sheets.
Bake both cookie sheets at the same time 18 to 28 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until golden brown. Cool completely, about 20 minutes. Break granola into smaller pieces.
Meanwhile, in medium bowl, mix yogurt and blueberry preserves until well blended. Refrigerate.
To assemble parfaits, spoon 1/4 cup of the granola into each of 8 (8 oz) glasses. Top each with 3 heaping tablespoons of the yogurt mixture and 7 raspberries. Repeat with remaining granola and yogurt mixture. Top each with remaining raspberries and fresh mint leaves.