Coconut Pecan Cookies

These yummy cookies will remind you of German chocolate cake with a twist. I would recommend that you half the cookie dough recipe unless you want to make tons of cookies.

Frosting:

1 egg, lightly beaten

1 can (5 ounces) evaporated milk

2/3 cup sugar

¼ cup butter, cubed

1 1/3 cups flaked coconut

½ cup chopped pecans

Cookie Dough:

1 cup butter, softened

¾ cup sugar

¾ cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 ¼ cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

4 cups semisweet chocolate chips (divided)

¼ cup flaked coconut

For frosting, in a saucepan, combine the egg, milk, sugar and butter, cook and stir over medium low heat for 10-12 minutes or until slightly thickened and mixture reaches 160 degrees. Stir in coconut and pecans. Set aside.

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 2 cups chips and coconut.

Bake cookie dough at 350 degrees for 8-10 minutes or until lightly browned. Cool for 10 minutes before removing to wire racks to cool completely.

In a microwave, melt the remaining chocolate chips; stir until smooth. Frost cooled cookies then drizzle with melted chocolate.