German Chocolate Cake Cookies

Preheat oven to 350 degrees. Grease and flour 15 x 10 x 1 jelly roll pan (or two 9" square pans). (If you use a 9x13 baking pan, the cookies will be very thick and may not cook evenly.) Using a mixer, mix the cake mix, 1/2 cup butter, sour cream, and eggs at low speed, then two minutes at high. Stir in nuts. Spread in pan. This batter will be a texture between cake batter and pudding, very thick. Be sure to spread it evenly and into the corners. Bake 18 to 20 minutes till done (the center will not be firm to the touch - but the edges will start to firm up). During baking, thoroughly combine the coconut and sweetened evaporated milk in a medium bowl. As soon as you take the cake out of the oven, mix the coconut mixture one more time. Spoon the coconut mixture in small globs around the cake base's corners and outside edge. Gently work toward the center with a fork to gently separate and spread evenly, covering the entire base layer evenly. Return to the oven. Bake 15 to 20 minutes until the coconut starts to turn golden brown. Remove from the oven and cool completely. Prepare the frosting while the cookies cool. Combine the butter, vanilla, and milk in the mixer. Whisk together the dry ingredients and add slowly to the mixer. Add additional milk one tablespoon at a time until the frosting is spreadable. Mix one last time before spreading. There should be just enough to coat with a thin layer. When cool, remove from pan and turn out on wax paper. Apply chocolate frosting in a thin layer that smoothly covers the coconut. Allow frosting to dry before cutting cookies into bars, about 1" x 2" each. Heat a sharp knife in hot water and wipe off the water between slices. (To get sharper edges, you may freeze the cookies for about two hours, then slice.) Use sheets of wax paper between layers to store in an airtight container.