Preheat oven to 375 degrees. Spray muffin pan with non-stick cooking spray.

Separate dough into 8 pieces, cut each piece into 6 pieces. Place 8 pieces of biscuit in each muffin cup layering in coconut as you go.

In a small saucepan heat butter, brown sugar and water until it boils, stirring constantly. Cook and stir about 2 minutes or until the brown sugar has completely dissolved. Spoon caramel mixture over the biscuit pieces in muffin pan.

Bake 8-11 minutes or until biscuits are just beginning to lightly brown. Let cool 5 minutes. Remove from pan.

Heat Chocolate Candiquik according to package directions and drizzle over muffins.