Cookies

Cup of Yum
1. In a small, microwave safe bowl, place the chocolate chips and the butter and microwave in short 10 seconds intervals, stirring at every stop, until the chocolate and butter have completely melted. Set aside to allow it to cool slightly.
2. In a large bowl, whisk the sugar, vanilla and eggs together.
3. In a small bowl, whisk the flour and baking powder together.
4. Add the cooled chocolate to the egg mixture and whisk until smooth. Add in the dry ingredients and mix well.
5. Place the batter in the refrigerator for 20-30 minutes until it firms up a little bit.
6. Preheat the oven to 350 degrees.
7. Using a cookie scoop (about a large tablespoon if you don’t have a cookie scoop), scoop into balls and place on a cookie sheet about 2 inches apart to allow room for them to spread
8. Place them in the oven and bake for 10 minutes. Remove and place on a cooling rack.

Topping

1. Place the evaporated milk, butter, egg yolks, sugar and vanilla in a medium sized saucepan and cook over low to medium heat until the mixture begins to thicken. This will take about 10-15 minutes. Once it has started to thicken, remove from heat and allow to cool slightly
2. Add in the shredded coconut and chopped pecans and stir.
3. Once the cookies and the topping have cooled, spoon a heaping tablespoon full of the topping on top of each cookie. You may have to shape with your hands depending if the coconut has long shreds.
4. Take the remaining 5 ounces of chocolate and melt it in the microwave in short segments until smooth and fully melted. Drizzle on top of each cookie in whatever pattern desired.
5. Store any leftovers in an airtight container for up to 3 days.