chocolate thumbprint cookies

1. Cream the softened butter and sugar on high with an electric mixer until smooth.
2. Add the egg and vanilla extract and mix until combined.
3. Slowly mix in the flour, cocoa powder and salt until fully incorporated.
4. Cover the dough and place in the refrigerator for at least 30 minutes.
5. Preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
6. Form the dough into balls using about 1.5 tablespoons of dough each. Make an indent in the center either with your thumb or the back of a teaspoon.
7. Place the formed cookies on the baking sheet leaving an inch (2.5 cm) between them and bake for 12-14 minutes.
8. If the indent has puffed up during baking, slightly press back down with a spoon.
9. Let the cookies sit for 10 minutes and then remove to a wire rack to cool completely.

toasted coconut pecan filling

1. Place the chopped pecans and coconut flakes on a baking sheet in a single layer. Bake at 350F (180C) for about 7-10 minutes, tossing occasionally. Keep a close eye on them so they don’t burn! Set aside.
2. In a small saucepan, cook the evaporated milk, sugar, egg yolk and butter over medium low heat, stirring occasionally.
3. When the mixture begins to simmer, stir continuously for 5-6 minutes or until the sauce thickens.
4. Remove from heat and stir in the coconut flakes and pecans.
5. Top each cooled cookie with 1-2 teaspoons of filling.

chocolate drizzle (optional)

1. Pour the chocolate chips into a microwave safe bowl. Microwave the chocolate chips in 15 second increments. Once they begin to melt (it should take between 30-45 seconds), stir until the mixture becomes smooth.
2. Drizzle the mixture over the filled cookies with a spoon.