Start by preparing the filling, so it has time to cool. Whisk together cornstarch into the coconut milk until well combined. Add vegan butter to a medium saucepan. Once melted, whisk in brown sugar and coconut milk/cornstarch mix. Stir constantly, until mixture boils and starts to thicken. Remove from heat and add vanilla, shredded coconut, and pecans. 

Set aside to cool completely before topping on cookies. 

Preheat oven to 350℉. Line a large baking sheet with parchment paper.

Melt 4.5 oz. chocolate chips in a microwave-safe bowl in 25 second intervals. Once only a few unmelted chunks remain, whisk in remainder to prevent overcooking the chocolate. Cool chocolate for 5 minutes then whisk in melted butter, sugars, and cocoa powder.

In a separate smaller bowl, whisk together flour, instant espresso powder, salt, baking powder and soda. Fold dry mixture into wet until a soft dough forms. Let batter sit at room temp. for 10 minutes to firm up.

Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Bake for 12 minutes. To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. 

Once coconut pecan topping has cooled, spread on top of cookies. Enjoy!