Cream butter, brown sugar, and granulated sugar on medium speed in a stand mixer fitted with a paddle attachment for 3-4 minutes, until lighter in texture.

Add egg and mix on low until combined. Then add egg yolk and vanilla and mix until incorporated.

Sift dry ingredients and add to the mixer in 2 additions. Stop mixing as soon as the dough comes together.

Use a tablespoon cookie scoop to scoop dough, roll each ball until smooth and round. Place them on a small lined cookie sheet, and use the back of a teaspoon or melon baller to indent the centers of each cookie. Cover and refrigerate for at least 2 hours.

Preheat oven to 350 degrees F, and line 2 half sheet pans with parchment paper. Remove dough from fridge and place 12 indented unbaked cookies on the half sheet, spaced about 2 inches apart.

Bake for 7-9 minutes. The cookies won’t look wet anymore, and the centers won’t be as indented.

As soon as the chocolate thumbprints come out of the oven, use the back of your teaspoon and press gently on the middle of each cookie to make the indent a little deeper. Do this as soon as the cookies come out of the oven before they set and cool.

Let cookies rest on pan for 5 minutes. Transfer to a cooling rack and let cool for 10 more minutes before filling.

Combine the sugar, butter, evaporated milk, and egg yolk in a medium pot. Cook over medium heat, stirring occasionally, until the mixture comes to a full boil.

Remove from heat and add vanilla, coconut, and pecans. Stir and let sit for 15 minutes.

Fill the center of each chocolate thumbprint cookie with the German chocolate filling and enjoy. Store in an airtight container at room temperature for up to one week.