Step 1

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

Step 2

In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined.

Step 3

Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

Step 4

Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.

Step 5

Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my timer for 11 minutes and 30 seconds, this seems to work every time.

Step 6

Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.

Step 7

Spread frosting over the tops of cooled cookies.

Step 8

Optional: Drizzle with melted candy coating and let set up. Top with a white chocolate heart. See note.

Step 9

Note: I melted some pink chocolate candy coating, put it into a Ziplock lunch baggie, snipped off a small corner. Then on some wax paper drew hearts with the chocolate. I let them harden, then gently placed them on top of the cookies. A great decoration for upcoming Valentine’s Day.