• Cooking Time: 10 min./batch + cooling
• Servings: 39 servings
• Preparation Time: 30 minutes
• 1 egg, lightly beaten
• 1 can (5 ounces) evaporated milk
• 2/3 cup sugar
• 1/4 cup butter, cubed
• 1-1/4 cups flaked coconut
• 1/2 cup chopped pecans
• COOKIE DOUGH:
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 cups (24 ounces) semisweet chocolate chips, divided
• 1/4 cup flaked coconut

1. For frosting, in a large saucepan, combine the egg, milk, sugar and butter. uiCook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in coconut and pecans. Set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 2 cups chips and coconut.
3. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 10 minutes before removing to wire racks to cool completely.
4. In a microwave, melt the remaining chocolate chips; stir until smooth. Spread frosting over cooled cookies; drizzle with melted chocolate.

With chocolate chips and coconut in the batter and a yummy pecan-coconut frosting, these cookies will remind you of German chocolate cake. A drizzle of chocolate tops them off in a festive way.