1 c. firmly packed brown sugar
1/2 to 3/4 c. chopped nuts
1/3 c. maple or dark corn syrup
1/4 c. butter, melted
8 oz. cream cheese, softened
1/4 c. powdered sugar
2 tbsp. butter, softened
1/2 c. coconut, optional
2 cans (10 oz.) refrigerator biscuits

Preheat oven to 350 degrees. Combine brown sugar, nuts, syrup and melted butter in 9 x 13 ungreased pan. Blend cream cheese, powdered sugar and softened butter until smooth. Stir in coconut. Separate biscuit dough into 20 pieces. Press or roll each to a 4 inch circle. Spoon 1 tablespoon cream cheese mixture onto center of each biscuit. Fold over dough forming finger shaped rolls. Place seam side down in rows of 10 over syrup mixture. Bake 20 to 30 minutes or until golden brown. Cool 3 minutes and turn onto serving plate.