1In large bowl, stir together cookie mix and coconut. Stir in milk and sweetened condensed milk until well blended. Cover; refrigerate 2 hours.
2Heat oven to 375°F. Line cookie sheets with cooking parchment paper or use ungreased cookie sheets. Using 1-tablespoon-size cookie scoop, scoop dough onto cookie sheets 2 inches apart.
3Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
4In 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.