Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 21 depending on size

 

The Cookie

      Ingredients:

1 chocolate cake mix

1/2 C. oil

2 eggs

 

What to do:

Preheat oven to 350 degrees.

Prepare your cookie sheets with cooking spray.

Mix cake mix, oil and eggs together in a medium size bowl. Use an ice cream scoop (to make sure they are all the same size) to drop spoonful’s of dough onto the prepared baking sheet, bake for 7-9 minutes. You don’t want these overdone; don’t cook these any longer than 9 minutes. Let cookies cool completely.

 

The Frosting:

       Ingredients:

1/2 C. heavy cream or 1/2 can (6-ounce) evaporated milk

1/2 T. of cornstarch

1/4 tsp. salt

1/2   C. sugar

2 large egg yolks

1/4 C. unsalted butter

1   T. vanilla extract

3/4 C. chopped pecans

1, 1/4 C. flaked coconut

 

What to do:

In a large saucepan combine heavy cream, cornstarch and mix; add in salt, sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly until thick. Remove from heat and stir in pecans and coconut. Let cool 1 hour then spread on cooled cookies.

 

The Drizzle:

          Ingredients:

1/2 cup semi sweet or milk chocolate chip for the drizzle

 

What to do:

Place chocolate chips in a small Ziploc bag or small microwave bowl. Microwave for about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies or if using a bowl use a small spoon or fork and drizzle the chocolate over the cookies. Cool until set.