Final verdict? Yum! The dark Dutch processed cocoa powder gives the cookies a nice, slightly bitter bite that helps cut the sweetness of the German chocolate, and they have an interesting, slightly dry texture (instead of cakey) that's reminiscent of biting into a macaroon. The recipe is very easy to make and takes only one bowl, and I didn't have to make any trips to the grocery store to get ingredients.
The next I make them, I would toast the pecans a little longer for a more pronounced nutty taste, and instead of incorporating the coconut into the batter, might try rolling the batter in coconut instead before baking.