Olsen's Maple Cream Coffee Cake

Olsen's Maple Cream Coffee Cake
1 c. firmly packed brown sugar
1/2-3/4 c. chopped pecans
1/3 c. maple syrup or dark corn syrup
1/4 c. melted butter
8 oz. softened cream cheese
1/4 c. powdered sugar
2 TBS softened butter
1/2 c. coconut
2 10-oz. cans refrigerated biscuits (Hungry Jack)

Heat oven to 350 degrees. In an UNgreased 9x13 baking pan, combine first 4 ingredients. In a small bowl, blend cream cheese, powdered sugar and 2 TBS butter until smooth and then stir in coconut. Separate prepared biscuit dough into 20 rounds. Press or roll each into a 4-in. circle. Spoon 1 TBS of cream cheese mixture onto each biscuit. Overlap dough over filling forming a finger-shaped roll. Place rolls, seam side down in rows of 10 over syrup mixture in pan. Bake in preheated oven for 25-30 minutes. Cool 3 minutes before serving or it will be like molten hot lava in your mouth.