Method:

• In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours.
• Heat oven to 375°F (190°C) for shiny metal baking sheet or 350°F (180°C) for dark or non-stick baking sheet. Line baking sheets with parchment paper or use ungreased baking sheets.
• Using 1-tablespoon-size (15 mL) measure, scoop dough onto baking sheets 2-inches (5 cm) apart.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from baking sheets to wire racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and butter on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and stirred smooth.
• Using fork, drizzle chocolate in lines over cookies. Store loosely covered.