Ingredients
1 large egg, lightly beaten1 can (5 ounces) evaporated milk2/3 cup sugar1/4 cup butter, cubed1-1/4 cups sweetened shredded coconut1/2 cup chopped pecansCOOKIE DOUGH:1 cup butter, softened3/4 cup sugar3/4 cup packed brown sugar2 large eggs1 teaspoon vanilla extract2-1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt4 cups semisweet chocolate chips, divided1/4 cup sweetened shredded coconut
Preparation
For frosting, in a large 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° or is thick enough to coat the back of a metal spoon. Stir in coconut and pecans. Set aside.
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.
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.
In a microwave, melt the remaining chocolate chips; stir until smooth. Spread frosting over cooled cookies; drizzle with melted chocolate.
