1 cup milk
1 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon brown sugar
1 1/3 cups chopped pecans
1 1/3 cups flaked coconut
1 1/3 cups semisweet chocolate chips
Beat together milk, butter, white sugar, egg, vanilla, brown sugar and pecans until smooth. Stir into creamed mixture. Roll the chilled chocolate/brown sugar mixture into a 2 inch circle. Spread about 1/8 cup of creamed mixture over the center of each envelope. Roll edges of jelly-roll chocolate mixture to seal. Place chocolate mixture over creamed mixture. Garnish with coconut and pecans.