1Heat oven to 375°F. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans.
2Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
3Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container.