It’s OK to drool.

Frosting
1 egg, lightly beaten
1 can (5 oz) evaporated milk
2/3 c sugar
1-4 c butter, no substitutes, cubed
1-1-3 c flaked coconut
1-2 c chopped pecans
2 c (12 oz) semisweet chocolate chips

Cookie Dough
1 c butter, softened
3-4c sugar
3-4 c packed brown sugar
2 eggs
1 tsp vanilla extract
2 1-2 c all-purpose flour
1 tsp baking soda
1 tsp salt
2 c (12 oz) semisweet chocolate chips
1-4 c flaked coconut
Cookies

• Preheat oven to 350 degrees.
• For frosting, in a 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 degrees. Stir in coconut and pecans. Set aside.
• In a mixing bowl, cream butter and sugars.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• Combine the flour, baking soda and salt; gradually add to creamed mixture.
• Stir in 2 cups chips and coconut.
• Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned.
• Cool for 10 minutes beforing removing cookies onto wire rack to cool completely.

Frosting & Drizzle

• Frost cooled cookies.
• In a microwave, melt chocolate chips and drizzle over cookies.

This recipe is made from the one I found at Taste of Home magazine
Yield: 6 dozen