Preheat your oven to 350°F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter, brown sugar, and sugar until smooth.

Mix in the egg and vanilla until combined.

Add flour, cocoa powder, baking soda, and salt. Mix well until a thick dough forms.

Use an ice cream scoop to divide the dough onto the prepared baking sheets. Flatten slightly to about ½ inch thickness.

Bake for 10–11 minutes or until the centers are just set. Cool completely before frosting.

Toast coconut flakes and chopped pecans in a large skillet for 3–5 minutes over medium heat, stirring constantly. Remove before it burns.

In a saucepan, combine brown sugar, milk, vanilla, butter, egg yolk, and salt. Simmer over medium-low until smooth and slightly thickened. Remove from heat and stir in the toasted coconut and pecans. Let cool.

Melt chocolate chips in a bowl until smooth.

Frost each cooled cookie with a generous spoonful of coconut pecan frosting.

Drizzle melted chocolate over the top. Let set.