Lightly grease a foil-lined cookie sheet. Stir together brown sugar, melted butter, corn syrup, or molasses, and coffee liqueur or coffee in a small mixing bowl. Stir in pecans and flour until thoroughly combined. Drop butter by rounded teaspoons 3 inches apart onto the prepared cookie sheet. (Bake only four or five cookies at a time.) Bake in a 350 degree F oven for 7 to 8 minutes or until cookies are bubbly and a deep golden brown.
Cool cookies on the cookie sheet for 1 to 2 minutes or until set. With a metal spatula, quickly remove cookies one at a time. Place each cookie, upside down, on a heatproof surface. Immediately roll each cookie around a metal cone or the greased handle of a wooden spoon. When the cookie is firm, slide the cookie off the cone or spoon and transfer to a wire rack to cool. (If cookies harden before you shape them, reheat them in the oven about 1 minute or until softened.) Makes about 20 cookies.