Preheat oven to 350 degrees.

Mix cake mix, butter, and eggs well - until a thick cookie dough forms. Make sure there aren’t giant clumps, but do not overmix.

Roll dough into 23 balls - about 1 1/2” or a little bit bigger than a golf ball.

Place cookies on baking sheet lined with parchment paper.

Bake 8 minutes, until sides brown.

Let cool and move to cooling rack to cool completely before icing, about 15 minutes.

To make caramel pecan icing, add milk, sugar, eggs, butter, and vanilla to a pan and heat over medium heat, stirring often to mix well, until thickened.

Remove from heat and stir in coconut and pecans.

Spread out a heaping spoonful over each cookie.

After cookies are iced, melt chocolate candy in microwave, stirring every 30 seconds to melt.

Using the back of a spoon or a candy squeeze bottle, drizzle melted chocolate candy over cookies.

Let set additional 15 minutes.

Enjoy!