Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and set aside.

In a medium bowl, pour in the german chocolate cake mix, make a well in the center and add in the melted butter and start to stir using a rubber spatula.

Gently add in one egg at a time, mixing well after each addition.

Incorporate the vanilla extract and the chocolate chips.

When everything is thoroughly mixed, grab your reserved baking sheet and drop the cookies by rounded Tablespoon or 1 ½ Tablespoon cookie scoop.

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set.

When they are finished, carefully place the cookies on a rack to cool, about 20 minutes.

While the cookies are cooking, prepare the topping.

In a small saucepan, melt the butter over medium heat.

Whisk together the sweetened condensed milk and egg yolk in a small bowl until well combined.

Slowly add the milk mixture into the melted butter, whisking constantly until combined.

Bring the mixture to a boil and then remove from the heat.

Stir in the coconut, pecans and vanilla extract.

Keep the topping in the fridge until the cookies are cool, at least ½ hour. Topping will continue to thicken in the fridge.

When the cookies and frosting have cooled, spread the topping over each cookie and prepare your chocolate drizzle.

Place your melting wafers in a microwave safe dish. Using 15 second intervals, mix wafers until they become completely melted. Do not overheat.

Thin chocolate out to desired consistency using vegetable oil.

Drizzle warm chocolate over cookies using the back of a spoon or a frosting bag with a small tip.