German chocolate cookies with coconut pecan topping

Chop four ounces of German's sweet chocolate and set it aside.

Preheat the oven to 350F; the dough needs no chill time.

Sift the flour, cocoa powder, baking soda and salt together into a bowl and whisk to combine.

Beat the room temperature butter with the light brown sugar and granulated sugar on medium speed for about three minutes until light and fluffy, scraping the bowl halfway.

Add the vanilla and the egg, scrape the bowl, and mix on low about 30 seconds until combined.

Add the flour mixture gradually on the lowest setting and stop while the flour is still slightly streaky, to avoid a dense cookie.

Mix in the chocolate chips and the chopped German's chocolate on low until just combined.

Scoop one and a half tablespoon portions onto a lined rimmed baking sheet about two inches apart.

Freeze the scooped balls of dough and bake them from frozen later.

Bake at 350F for nine minutes, then tap the tray on the counter to flatten the cookies.

Toast the pecans on a baking sheet at 350F, checking and mixing every two minutes until fragrant, then chop them finely.

Whisk the granulated sugar, egg yolk and evaporated milk together in a medium pan, then add the cubed butter and the salt.

Cook over medium heat, stirring very frequently, until the butter melts and it comes to a low boil, then cook one more minute until it coats the back of a wooden spoon.

Off the heat, stir in the coconut, toasted pecans and vanilla, then transfer to a bowl or a wide plate and chill, stirring occasionally, until cool.

Spoon about a tablespoon of the cooled coconut mixture onto each cookie and press down slightly.

Melt a cup of chocolate chips, transfer to a piping bag, snip the tip and rake the chocolate over the cookies; let it set.