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.

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.