These sweet treats have a coconut-and-chocolate flavored center surrounded by flaky biscuit and topped with melted chocolate pieces.
In a large bowl stir together biscuit mix and the 1/2 cup coconut. Add milk all at once. Using a fork, stir just until moistened and forms a soft dough.
Turn dough out onto a surface lightly floured with biscuit mix. Knead dough by folding and gently pressing dough for 10 strokes or just until dough holds together. Pat or roll dough to a 15x9-inch rectangle.
Cut into 15 (3x3-inch) squares. In a small bowl, combine the 3/4 cup coconut and sweetened condensed milk. Spoon 1 rounded teaspoonful of coconut mixture onto center of each square; top with chocolate football. Fold dough in half to form a triangle. Place triangles on a large baking sheet coated with nonstick cooking spray. Press edges together with a fork to seal. Brush turnovers with melted butter.
Bake in a 400 degree F oven for 15 to 20 minutes or until golden brown. Cool on a wire rack for 10 minutes. Meanwhile, place chocolate pieces and shortening in a small microwave-safe bowl. Microwave on 50 percent power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Cool slightly. Transfer chocolate to a resealable plastic bag. Cut off tip of one corner of bag. Drizzle melted chocolate over turnovers. Makes 15 turnovers.
If you can't find chocolate football candies, sprinkle chocolate pieces atop the coconut mixture in place of the football candy.