4 ounces German chocolate, chopped into small chunks
1 cup sweetened flaked coconut
1 cup pecans, chopped
Filling-
14 ounces sweetened condensed milk 2 egg yolks
1/2 cup (1 stick) unsalted butter, cut into Tbs 1t vanilla extract
1 1/3 cup sweetened flaked coconut
1 cup pecans, chopped
Instructions
For the cookies- In a large bowl, whisk together the flour,
cocoa powder, baking soda, and salt. Set aside.
In another large bowl, cream together the butter and both
sugars until light and fluffy, about 2-3 minutes. Beat in the
vanilla and eggs. Gradually beat in the 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. Roll the dough into 1-inch balls and place onto cookie
sheets. Chill for at least 15 minutes.
Meanwhile, preheat oven to 375F. 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 c
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.
Angel won first place at our 2013 Tennessee Homecoming Revival with this recipe!
Originally Submitted
9/15/2013
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