Preheat the oven to 350-degrees. Line two baking sheets with parchment paper.
In a mixer, cream the butter and sugar together.
Add the eggs and the vanilla and beat to combine.
Sift in all the dry ingredients, adding a little at a time.
Fold in the mini chocolate chip cookies.
Use a cookie scoop to portion out the cookie dough.
Bake for about 10 minutes until they are just done - they will look like they need more time.
Let the cookies cool on the tray for 5 minutes before moving to a wire rack to cool.
FOR THE TOPPING
Combine the evaporated milk, granulated sugar, egg, and butter in a small saucepan over medium heat. Cook until it thickens, stirring frequently. It should take 5 to 10 minutes.
Remove the pan from heat and stir in the vanilla, coconut, and pecans and let cool. Then spread it on top of the cookie cups.
While the topping cools, melt the chocolate.
When the cookie cups are cool enough, drizzle chocolate over each.