COOKIES: In a large bowl, using a hand mixer beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Add the eggs and vanilla extract, beat until combined.

In a separate bowl, whisk together the flour, cocoa powder, coconut, graham cracker crumbs, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients. Mix on low until combined. Fold in the chocolate chips.

Weigh and roll out 3-ounce dough balls. Place in an airtight container and chill in the refrigerator for 24-48 hours, or up to 5 days in advance.

When ready to bake, preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper.

Bake for 18-20 minutes until the edges are golden and the centers are set. Cool on the baking sheet for 15 minutes before removing to a cooling rack to cool completely.

FILLING: In a medium bowl, beat the butter, confectioners’ sugar, milk, vanilla pudding mix, and vanilla extract until smooth and creamy. Spread or pipe the filling over each cooled cookie.

CHOCOLATE TOPPING: In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring between each interval until smooth and fully melted. Be careful not to overheat the chocolate or it will seize up. Spoon or drizzle the chocolate over the custard layer. Allow the cookies to set completely before serving.

Store cookies in an airtight container in the refrigerator for 3-5 days.