Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Cream together the softened butter and granulated sugar in a large mixing bowl until fluffy (3-5 minutes).

Add the egg (or flax egg if using) and vanilla extract, beating until well combined.

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the shredded coconut and chopped pecans.

Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving room to spread.

Bake for 10-12 minutes, until the edges are set but the centers are still soft.

Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

In a saucepan, heat the sweetened condensed milk and coconut milk (or heavy cream) over low heat until warm.

Stir in coconut and pecans, mixing well.

Once the cookies are cool, dip the tops into melted German chocolate or drizzle it over them.

Add the coconut pecan cream on top.