Grab some milk — and give the gift of cookies!

Preheat oven to 350 degrees F. Butter and lightly flour an 8-inch square cake pan.
Beat the eggs with the vanilla until they have thickened slightly. Gradually add the granulated sugar and beat thoroughly.
Mix the flour, baking powder, and salt together and add to the sugar mixture, blending until smooth.
Heat the milk and 1 tablespoon of the butter together in a small saucepan. When the butter has melted, stir the milk into the batter and mix well; the batter will be very liquid.
Work quickly now as noted above. Pour the batter into the prepared pan and bake for about 25 minutes, until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven. Mix the remaining 3 tablespoons butter, the brown sugar, the cream and the coconut together in a small saucepan over low heat until the butter and sugar are melted and well blended. Spread over the hot cake and brown lightly under the broiler for a minute or two, taking care that the top does not burn.

For the ganache
Melt chocolate in medium heatproof bowl set over pan of almost simmering water, stirring once or twice, until smooth. Set bowl aside. Bring cream, butter and corn syrup to strong simmer (about 160 degrees) in a non-reactive pan over low heat.
Remove pan from heat, cool for 5 minutes, then whisk into chocolate. Whisk in liquor. Refrigerate mixture until it cools to 80°, 15 to 20 minutes.
Either in the bowl of an electric mixer fitted with whisk attachment or with handheld electric mixer, whip mixture at medium speed until slightly lightened and thickened to a texture like store-bough canned chocolate frosting, about 25-30 seconds.
Spoon ganache into large pastry bag fitted with 1/2-inch plain tube. Pipe into 3/4-inch mounds (pulling tube away to the side to avoid leaving points) onto parchment or wax paper covered baking sheet. Alternatively, scoop mounds with tiny (less than 1 tablespoon) ice cream scoop or melon baler. Refrigerate mounds until hardened, at least an hour. 

For the coating
Melt coating chocolate in medium heatproof bowl set over pan of almost simmering water, stirring once or twice, until smooth. Set bowl aside and cool chocolate to 90 degrees, making certain that no water comes into contact with chocolate.
Arrange chilled truffle mounds, bowl of melted chocolate, and cocoa-filled high-sided roasting pan on work surface.
Working one mound at a time, dip palm of one hand about 1/4-inch deep into melted chocolate, pass one truffle mound with other hand to chocolate-covered hand and close hand around mound to coat, re-dipping hand into chocolate every third or fourth truffle.
Drop coated truffle into cocoa; roll to coat using fork held in now empty clean hand, leaving truffles in cocoa until chocolate coating has set, about 1 minute.
Repeat process until all mounds are in pan of cocoa. Gently roll 5 to 6 truffles at a time in medium strainer to remove excess cocoa, the transfer to serving plate or tightly covered container. (Can be refrigerated for up to one week.)

To prepare the cookies
Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer beat whites until frothy. Add confectioners sugar, cocoa powder, flour, coffee and water. Beat on low until combined, turn mixer to high, beat until marshmallow topping thick, about three to four minutes. Using a rubber spatula, fold in pecans. Drop by the heaping teaspoonful onto cookie sheets, bake 15-18 minutes or until tops crack.

For the ganache
Place cream in a saucepan over high heat and bring just to a boil, then remove the pan from the heat. Add chopped chocolate to the cream. Beat chocolate and cream vigorously until thoroughly mixed. The mixture will solidify as it cools. The time it takes to cool will vary depending on the room temperature and temperature of your pan.
Ganache tip: Place pot in a larger pan of ice water to cool the mixture until it comes to spreading consistency. Remove from the ice bath at this point to ensure it doesn't harden past spreading consistency.

To fill the cookies
Using a butter knife, spread ganache on both sides of cookie bottoms and squish together to form sandwiches. Store in airtight container.