1 c. packed brown sugar
1/3 c. maple flavored syrup
1/2 c. nuts, chopped
1/4 c. melted butter

Combine in 13 x 9 inch ungreased pan.

BLEND:

1/4 c. powdered sugar
1/2 c. coconut
3 cans refrigerated biscuits
2 tbsp. softened butter
8 oz. softened cream cheese

Separate biscuits and flatten; put 1 tablespoon cream cheese mixture on center of biscuit. Overlap dough to form finger shaped rolls. Place rolls seam side down on top of brown sugar mixture in cake pan. Bake at 350 degrees for 25 to 30 minutes or until deep golden brown. Cool 3 minutes, turn onto serving plate.