1 cup firmly packed brown sugar
1/3 cup maple-flavored syrup
1/4 cup butter or margarine, melted
1/2 cup chopped pecans
8 ounces cream cheese, softened
1/4 cup sifted confectioners’ sugar
2 tablespoons butter or margarine, softened
1/2 cup flaked coconut (optional)
2 (10 ounce) cans refrigerated flaky biscuits

Combine first 4 ingredients in a bowl, stirring well. Spread mixture in an ungreased 13 x 9-inch pan.

Combine cream cheese, confectioners' sugar and 2 tablespoons butter in a small mixing bowl. Beat at medium speed of an electric mixer until blended. Stir in coconut, if desired.

Separate biscuit dough into 20 pieces. Roll each biscuit on a lightly floured surface to a 4-inch circle. Spread about 1 tablespoon cream cheese mixture evenly on biscuit, and roll up jellyroll fashion. Place in prepared pan, seam side down, in two rows. Bake at 350 degrees F on lowest rack in oven for 20 to 25 minutes or until golden brown. Cool in pan 3 minutes.

Turn biscuits out onto a serving platter.

Makes 20 pastries.