1 c. firmly packed brown sugar
1/2-3/4 c. chopped nuts
1/3 c. maple flavored syrup or dark corn syrup
1/4 c. butter, melted
8 oz. pkg. cream cheese, softened
1/4 c. powdered sugar
2 tbsp. butter, softened
1/2 c. coconut, if desired
2 cans (10 oz. each) Hungry Jack refrigerated big flaky biscuits

Heat oven to 350 degrees. In ungreased 12 x 8 or 13 x 9 inch pan combine first 4 ingredients. Blend cream cheese, powdered sugar and 2 tablespoons butter until smooth. Stir in coconut. Separate biscuit dough into 20 biscuits. Press or roll each between waxed paper to a 4 inch circle. Spoon 1 tablespoon of cream cheese mixture into center of each biscuit. Overlap dough over filling forming finger, shaped rolls.

Place rolls seam side down, in rows of 10 over syrup mixture in pan. Bake at 350 degrees for 20-30 minutes or until deep golden brown. Cool 3 minutes. Turn onto serving plate or waxed paper.