• In a large mixing bowl, beat together the softened butter, both sugars, vanilla and molasses, scraping the side of the bowl often. Add the pudding mix and beat until fully blended, then stir in the baking soda and salt. Add flour to make a soft dough.
• Stir in the chocolate chips.
• Using a large cookie scoop or a ¼ cup measure, scoop 10 large gobs of dough onto a plastic wrap lined dinner plate. Cover and chill while you make the coconut pecan topping.

Coconut Pecan Topping

• Whisk the egg yolks, cream, both sugars and salt together in a medium size bowl.
• In a 1 ½ to 2 quart saucepan, melt the butter over medium heat. Add the cream mixture to the saucepan and whisk over medium heat for about 2 ½ minutes or until it starts to boil and thicken.
• Remove from heat and transfer to a clean bowl. Stir in vanilla, coconut and pecans. Feel free to add more coconut or pecans to your liking. Let cool to room temperature or cool slightly and refrigerate to speed up the process. It should not be runny once it thickens. Alternatively, you can scoop the icing into 10 large gobs, chill until they set, then just set the pre-formed gobs of icing on the cookies.
• Preheat oven to 375 degrees F.
• Arrange dough balls a few inches apart on a parchment lined baking. Stack that sheet on a second baking sheet if your sheets are thin. This shouldn't be necessary in all situations.
• Bake at 375 degrees F. for about 15 to 18 minutes. Check at 15. In my oven they take 18 minutes, but it will vary from kitchen to kitchen.
• Put a spoonful of coconut mixture (or one of your pre-formed circles of coconut mixture) on a cookie. Repeat. Set aside and let cool, then make the chocolate drizzle. When cookies are cool, spoon or pipe chocolate drizzle over the cookies.

Chocolate Drizzle

• Combine the chocolate chips and coconut oil in a heavy duty freezer bag. Heat at 50% power, checking every 40 seconds or so and massaging bag to melt the chips. Snip off bottom corner of the bag and and pipe chocolate of the cookies.