1 roll refrigerated sugar cookie dough (Pillsbury)
3 tbsp. brown sugar
1 tbsp. butter, softened
1 tbsp. milk
1/2 c. coconut
1/2 c. finely chopped nuts

Cut dough into 9 slices; cut each slice into fourths. Place dough into lightly greased 1 34/4 inch muffin pan. Bake at 350 degrees for 8-10 minutes or until lightly browned. Meanwhile stir together brown sugar, butter, add milk, mix well. Stir in coconut and nuts. Remove muffin pan from oven, put about 1 rounded teaspoon of coconut mixture in center of each partially baked cookie. Bake at 350 degrees for 3 minutes or more until edged of cookies are golden brown. Cool in pans for 10 minutes, carefully remove cookies from pans. Cool on wire rack. Makes 36 cookies.