Step 3: Cookie Topping
1 cup Evaporated Milk
1 cup Sugar
3 large Egg Yolks
1/3 cup Butter (cut into small pieces)
1/2 tsp Salt
3 tsp spiced rum
1 cup Pecans (toasted and finely chopped)
1 1/2 cups sweetened coconut (toasted)
In a sauce pan, combine the evaporated milk, sugar, egg yolks, salt and butter. Stir over a low heat until the butter melts, once the butter has melted, increase the heat to medium. Bring to a light boil and continue stirring.
This whole process takes approx. 10 minutes.
Once the mixture has had a chance to thicken, add in the spiced rum, toasted pecans and coconut. Stir until completely mixed and set aside to cool.
Once the sauce has had its chance to cool, scoop on top of the cookie, then garnish with more pecans, coconut, chocolate and serve!