Preheat oven to 400° degrees.
Measure all ingredients on a digital gram scale. Melt the butter and the coconut oil in the microwave. Mix eggs well with a hand mixer. Add remaining wet ingredients to the bowl. Combine dry ingredients together until well mixed. Mix all ingredients together. Divide the batter into silicone baking cups.
Bake for 15 minutes at 400° degrees. Let cool on a plate. If batch cooking, place pecan cookies into ziplock bags and freeze for up to 3 months.
Place 2 square pieces of Lily’s dark chocolate on each pecan cookie.
Microwave for 30 to 60 seconds, until melted. Spread evenly over cookie. Refrigerate till hardened.