Holiday Cookies (5/8) -- German Chocolate Cake Cookies

I love german chocolate cake so when I saw this recipe I knew it had to go on my must bake list. I only made 1 batch of the cookie base the first round of baking but I had plenty of the topping left so I plan on making a second batch to finish it off.

Ingredients:
For the Cookie Base:

• 1/2 cup + 2 tbsp Butter + 1tbsp melted Butter
• 1 cup Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1 cup Flour
• 6 tbsp Hershey's Cocoa Powder -- Special Dark
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Chocolate Chips

For the topping:

• 1 cup Evaporated Milk
• 1 cup Sugar
• 3 large Egg Yolks
• 1/3 cup Butter (cut into small pieces)
• 1/2 tsp Salt
• 3 tsp spiced rum
• 1 cup Pecans (toasted and finely chopped)
• 1 1/2 cups sweetened coconut (toasted)

Directions:
To Toast Coconut:

1. Preheat oven to 375 degrees F.
2. Spread coconut onto parchment lined baking sheet.
3. Bake for 5 min and then take out and stir for even baking.
4. Repeat until it is evenly golden.

To Toast Pecans:

1. Preheat oven to 350 degrees F.
2. Melt 1tbsp butter in the microwave.
3. Mix the pecans with the butter.
4. Spread pecans onto parchment lined baking sheet.
5. Bake for 20 min and then take out and stir 2 or 3 times for even toasting.

To make cookie dough:

1. Start off by creaming the butter and sugar together for approx. 3-4 minutes. 
2. Once creamed, add in the egg and vanilla and mix for another minute. 
3. Continue by adding four, cocoa, baking powder, salt, and chocolate chips.
4. Preheat oven to 350 degrees F.
5. Once mixed completely, ball the cookie dough and place onto a parchment lined cookie sheet and bake 10-12 minutes. 
6. Once they come out of the oven, let cool for 1-2 minutes then press down flat with a spoon.

To make the topping:

1. In a sauce pan, combine the evaporated milk, sugar, egg yolks, salt and 2 tbsp butter. 
2. Stir over a low heat until the butter melts. Once the butter has melted, increase the heat to medium. Bring to a light boil and continue stirring. This whole process takes approx. 10 minutes. 
3. Once the mixture has had a chance to thicken, add in the spiced rum, toasted pecans and coconut. 
4. Stir until completely mixed and set aside to cool.
5. Once the sauce has had its chance to cool, scoop on top of the cookie, then garnish with more pecans, coconut and chocolate and serve.