- Preheat the oven to 375 F or 190 C.
- Line baking sheets with parchment paper.
- In a stand mixer or large bowl using a hand mixer, blend :
2 Sticks Butter, Softened;
1 Cup Light Brown Sugar;
1 Cup Granulated Sugar;
2 Teaspoons Vanilla Extract;
2 Large Eggs, Beaten;.
- In a medium bowl, stir together :
2 1/4 Cups All-Purpose Flour;
1/2 Cup Unsweetened Cocoa Powder;
1 Teaspoon Baking Soda;
Pinch Salt;.
- Gradually add the flour mixture into the butter mixture and blend until
combined.
- Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies
per sheet.
- Bake for 8 to 10 minutes.
- Cool on a baking rack.
- Add :
1 Cup Evaporated Milk;
1 Cup Sugar;
3 Egg Yolks;
1/2 Cup Butter;
1 Teaspoon Vanilla;
to a large pan and place on stove top over medium heat.
- Stir so that it becomes well combined.
- Continue stirring until thickened, this takes approximately 11 to 12 minutes.
- Once thickened remove from heat and add :
1 1/3 Cup Sweetened Shredded Coconut;
1 Cup Chopped Pecans;.
- Beat until thick enough to spread.
- Spread frosting over the tops of cooled cookies.
- ( Optional ) Melt :
1/4 Cup Chocolate Candy Coating;.
- Drizzle with the melted candy coating and let set up. Top with white
chocolate heart.
Melt some pink chocolate candy coating, put it into a Ziplock lunch
baggie, snipped off a small corner. Then on some wax paper drew hearts with the
chocolate. Let them harden, then gently placed them on top of the cookies.