Preheat oven to 375 degrees. Meanwhile, microwave 3 tablespoons butter in a small microwave proof bowl on high 45-60 seconds until melted. Stir in 1/2 cup chopped pecans, 1/3 cup packed brown sugar, 1/4 cup shredded coconut and 1/2 teaspoon cinnamon. Spread mixture evenly in a 9 inch round cake pan. Arrange refrigerated buttermilk fluffy biscuits from a 10 ounce can on top.

Bake 20 minutes or until tops are golden. Cool rolls in pan 1 minute. Then carefully invert onto a serving plate. Spoon on any remaining nut mixture.