2 lg. wheat biscuits, shredded
1/4 c. coconut
1 tbsp. brown sugar
1/4 c. butter, melted

Crumble wheat biscuits, stir in coconut and sugar. Drizzle with melted butter; toss to coat. Line six (6 ounce) custard cups or muffin cups with foil. Press mixture onto bottoms and up the sides of lined cups. Bake in a 350 degree oven about 10 minutes, or until crisp. Cool in cup. Remove from cup by lifting foil. Peel off foil. Vanilla low-fat yogurt Cinnamon or nutmeg (optional)