• Preheat the oven to 350°.
• Combine cake mix, brown sugar, flour and cinnamon in a large bowl and whisk to combine. Add eggs, melted butter and sour cream and mix using a hand held {or stand} mixer until you have a thick dough.
• Add the sweetened coconut and chopped pecans to the cookie dough and mix by hand until everything is evenly distributed.
• Using a 1/4 cup, measure out 12 cookies. Roll the cookie dough in your hands and form into a round disc. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 11-13 minutes or until set and the edges are just starting to turn golden brown.

Cream Cheese Frosting

• For the cream cheese frosting, combine the softened cream cheese and butter in a large bowl with a hand held mixer until creamy and smooth. Add vanilla and powdered sugar and continue to mix. Add enough milk to get the consistency you want.
• Add a heaping tablespoon of frosting to the top of each cooled cookie and spread out. Top with sweetened coconut and a pecan half in the middle of each cookie. Store cookies in an airtight container in the refrigerator for up to 4 days. Unfrosted cookies freeze well for up to 3 months.