Preheat oven to 375 F. Line baking sheet with parchment paper.
Using a stand mixer, blend butter, brown sugar, white sugar, vanilla and eggs.
In a medium bowl, stir together flour, cocoa, baking soda and salt.
Gradually add flour mixture to butter mixture and blend until combined.
Drop by tablespoons onto prepared baking sheets and bake 8-10 minutes. Cool on wire rack.
For frosting, in large saucepan place evaporated milk, sugar, egg yolks, butter and vanilla over medium heat. Stir to combine and continue to stir until thickened, about 11-12 minutes.
Once thickened, remove from heat and add coconut and pecans. Beat until thick enough to spread.
Spread frosting over tops of cooled cookies. Drizzle melted chocolate over top of frosting. Enjoy!
Note: German chocolate cake has been a family favorite for as long as I can remember. This past Christmas, I decided to try out this recipe for my kids as an easier, less messy version of German chocolate cake. It was a hit! Everyone in the family loved them. They will be a Christmastime staple from now on.