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

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

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

Incorporate the vanilla extract and the chocolate chips.

Drop the cookies by rounded Tablespoon or 1 ½ Tablespoon cookie scoop onto the prepared baking sheet.

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

Carefully place the cookies on a rack to cool, about 20 minutes.

While the cookies are cooling, prepare the topping by melting the butter over medium heat in a saucepan.

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 to a boil and remove from heat.

Stir in the coconut, pecans and vanilla extract. Keep the topping in the fridge until the cookies are cool.

Spread the topping over each cooled cookie.

Prepare the chocolate drizzle by melting wafers in a microwave-safe dish using 15 second intervals.

Thin the chocolate to desired consistency using vegetable oil.

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