Prepare popcorn according to package directions.  Remove all unpopped kernels. 

Spray 15x10-inch jelly roll pan with cooking spray.  Place popcorn, peanuts and coconut in prepared baking pan; set aside.

Place sugar, Fleischmann’s, water and corn syrup in large saucepan.  Bring mixture to boil over medium-high heat until Fleischmann’s is melted, stirring occasionally with wooden spoon.  Continue boiling until mixture reaches 280°F (soft-crack stage) on a candy thermometer (about 20 minutes), stirring occasionally.  Remove from heat; immediately pour mixture over popcorn mixture tossing to coat popcorn evenly.  Allow to cool at room temperature.

Place chocolate morsels in 2-cup glass measure.  Microwave on HIGH for 1 to 1-1/2 minutes or until melted when stirred.  Drizzle over toffee popcorn and refrigerate 30 minutes or until set.  Break into small pieces