2 cups buttermilk biscuit and baking mix
1-1/4 cups flaked coconut (divided)
2/3 cup milk
1/3 cup sweetened condensed milk
15 milk chocolate football candies, unwrapped
2 tablespoons butter or margarine, melted
1/3 cup milk chocolate chips
1 teaspoon shortening
In a large bowl, stir together biscuit mix, 1/2 cup of the coconut and milk to form a soft dough. Turn out onto a surface dusted with additional biscuit mix; knead 10 to 15 times. Roll out dough to a 15-by-9-inch rectangle. Cut into 15 squares.
Place squares on baking sheet coated with cooking spray. Combine remaining coconut and sweetened condensed milk. Spoon one rounded teaspoonful of coconut mixture onto center of each square; top with chocolate football. Fold dough in half to form a triangle. Press edges together with a fork to seal. Brush turnovers with melted butter.
Bake at 400 degrees for 10 to 13 minutes or until golden brown. Meanwhile, place 1/3 cup chocolate chips and shortening into a heavy-duty resealable plastic bag. Microwave at 50 percent power for 2 to 3 minutes or until melted, massaging bag every minute. Cut off tip of one corner of bag; drizzle melted chocolate over turnovers. Makes 15 turnovers.