German Chocolate Thumbprint Cookies

• Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer or using a hand mixer on medium speed, whisk the ½ cup softened unsalted butter, ⅔ cup granulated sugar, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt until the mixture is smooth, don't over-mix.
• Add in the 1 large egg, and 2 tablespoons milk and mix until combined, scraping down the bowl as needed. Turn the mixer to low and slowly mix in the 2 tablespoons cornstarch, ½ teaspoon baking powder, ⅓ cup unsweetened cocoa powder, and 1 ¼ cups all-purpose flour, scraping down the bowl as needed.
• Continue mixing, adding flour 1 tablespoon at a time until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. (You may only need 1-2 tablespoons)
• Shape the dough into 1-inch balls, and place them 2 inches apart on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb or a teaspoon.
• Bake the cookies for 9-10 minutes or until the edges are just dry. (do not overbake as the cookies will continue cooking while cooling). Remove from oven and allow cookies to sit for 5 minutes on the baking sheet then transfer to wire rack to cool completely.

Frosting:

• Add the ½ cup heavy cream, ⅓ cup packed light brown sugar, and ¼ cup unsalted butter to a medium saucepan over medium heat.
• Bring the mixture to a simmer, it should bubble and thicken into a caramel sauce (about 6-7 minutes - do not continuously stir or the mixture will not thicken). Remove the pan from the heat and stir in the ½ teaspoon vanilla extract, ½ cup sweetened shredded coconut and ½ cup chopped pecans. Let cool slightly.
• Fill the center of each cookie with about 1 teaspoon of the frosting. Melt 1 cup semi-sweet chocolate chips and drizzle on top of the cookies. Allow to set.