Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a stand mixer, combine the room temperature butter, granulated sugar, and confectioners’ sugar until just combined and fluffy—about 1-2 minutes.

Drizzle in the vegetable oil and add the eggs, water, and vanilla; mix well until smooth and creamy.

In a separate bowl, whisk together the flour, cocoa, salt, baking soda, and cream of tartar until everything is well-blended.

Slowly add the dry mixture to the wet ingredients, mixing on low speed until the dough pulls away from the sides of the bowl.

Fold in the coconut with a spatula; ensure it’s evenly distributed.

Using a 2-tablespoon scoop, drop the dough onto your lined baking sheet, rolling them into smooth balls.

Press each ball with a glass coated in sugar until flattened.

Bake for 7-8 minutes until the edges are set and the centers are slightly soft.

In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and butter. Stir frequently until thickened (about 5-7 minutes).

Remove from heat and stir in the vanilla, pecans, and sweetened shredded coconut until combined.

Once your cookies have cooled, top each with about a tablespoon of your luscious frosting.