• 1 large cage-free egg, lightly beaten
• 1 can ( 5 ounce) evaporated milk
• 2/3 cup Wholesome Sweeteners Organic Sugar 
• ¼  cup unsalted organic butter, cubed
• 1¼  cups flaked coconut
• ½  cup chopped pecans

• 1 cup unsalted organic butter, softened
• ¾  cup Wholesome Sweeteners Organic Sugar 
• ¾  cup packed Billington's Light Brown Muscovado Sugar
• 2 large cage-free eggs
• 1 teaspoon vanilla extract
• 2¼  cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 cups (24 ounces) semisweet chocolate chips, divided
• ¼ cup flaked coconut

Preheat oven to 350°F.

For frosting, mix sugar, egg and milk in medium sauce pan. Cook over medium heat for 10-12 minutes or until slightly thickened. Stir in coconut and pecans. Turn heat off and let stand. Set aside

In large mixing bowl cream sugars and butter together. Add eggs one at a time beating well. Beat in vanilla. Combine flour, baking soda and salt in separate bowl. Gradually add dry mixture to the creamed mixture. Stir in 2 cups of chocolate chips and coconut.

Drop tablespoons of dough 2 inches apart onto ungreased baking sheets. Bake for about 8-10 minutes or until lightly brown. Cool for 10 minutes before removing to cool completely.

Frost the cookies with frosting mixture.

In microwave or over a double boiler, melt the remaining chocolate chips; stir until smooth. Drizzle with chocolate.

ENJOY!