1️⃣ Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2️⃣ In a large mixing bowl, combine the chocolate cake mix, vegetable oil, and eggs. Stir until a thick dough forms.

3️⃣ Using a tablespoon or cookie scoop, drop even-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

4️⃣ Bake for 8-10 minutes, or until the edges are set but the centers remain soft.

5️⃣ Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

6️⃣ In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter over medium heat.

7️⃣ Stir constantly for 8-10 minutes, until the mixture thickens and turns golden brown. (Tip: The mixture should coat the back of a spoon when ready!)

8️⃣ Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.

9️⃣ Let the filling cool to room temperature before assembling the whoopie pies. (For easier spreading, refrigerate for 15 minutes!)

🔟 Take one cooled chocolate cookie and spread a generous amount of the coconut-pecan filling on the flat side.

1️⃣1️⃣ Place another cookie on top, gently pressing to create a sandwich.

1️⃣2️⃣ Repeat with the remaining cookies and filling.

1️⃣3️⃣ Serve immediately, or store in an airtight container to allow the flavors to meld.

1️⃣4️⃣ Enjoy these decadent, chocolatey, and coconut-filled whoopie pies!