Ingredients: |
Ingredients: 2 cups Flour
1/2 cup Cocoa Powder, unsweetened
1 tsp Baking Soda
1/8 tsp Salt
1 cup Butter, softened (2 sticks)
1 cup Sugar
1 cup Brown Sugar
2 tsp Vanilla Extract
2 Eggs
4 oz German chocolate, chopped into small chunks
1 cup Sweetened flaked coconut
1 cup Chopped Pecans
14 oz Sweetened Condensed Milk
2 Egg yolks
1/2 cup Butter, cut into tablespoons (1 stick)
1 tsp Vanilla Extract
1 1/3 cup Sweetened flaked coconut
1 cup Chopped Pecans
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Directions: |
Directions:For the cookies:
In a large bowl, whisk together the flour, cocoa powder, baking soda & salt. Set aside. In another large bowl, cream together the butter & both sugars until light & fluffy, about 2-3 minutes. Beat in vanilla and eggs. Gradually beat in flour mixture until combined. Stir in the chocolate, coconut and pecans. Chill in the refrigerator for at least 30 minutes. Once the dough is chilled, line 4 cookie sheets with parchment paper (if you do not have enough cookie sheets let them cool between each use). Roll the dough into 1" balls and place onto cookie sheets. Chill for at least 15 minutes. Meanwhile preheat oven to 375º. Bake the cookies 10-12 minutes or until firm on the edges. Let cool on the sheets for a few minutes before removing to cooling racks to cool completely.
While the cookies are cooling, make the filling:
In a medium saucepan heat the milk, yolks and butter until the butter melts. Whisk often because the mixture burns easily. Once the butter melts, heat the mixture until it bubbles, whisking constantly. Cook a few more minutes until thickened. Remove from the heat and whisk in vanilla, coconut and pecans. Let cool completely.
Once everything is cool, assemble the cookies: place a spoonful or two of filling onto one cookie and top with another cookie. Repeat with the remaining cookies. Store in an airtight container. |
This recipe for German Chocolate Cake Sandwich Cookies is from