German Chocolate Sandwich Cookies

Ingredients

For Cookies

• 3/4 teaspoon baking soda
• 1 1/2 cups sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup finely chopped pecans
• 3/4 cup butter or margarine, softened
• 2 large eggs

For Pecan Coconut Filling

• 1/2 cup butter or margarine
• 1/2 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1 cup sweetened flaked coconut, toasted
• 1 cup finely chopped pecans
• 1 teaspoon vanilla extract

Directions

1. 1

   Heat oven to 350°.

2. 2

   To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.

3. 3

   For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl.

4. 4

   Beat at medium speed of mixer until blended (batter will be stiff).

5. 5

   Stir in pecans.

6. 6

   Shape batter into 1-inch balls using slightly floured hands.

7. 7

   Place on ungreased cookie sheet; flatten slightly.

8. 8

   Bake 9-11 minutes or until almost set.

9. 9

   Cool slightly; remove from cookie sheet to wire rack.

10. 10

    Cool completely.

11. 11

    Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie.

12. 12

    Top with second cookie to make sandwich.

13. 13

    Serve warm or at room temperature.

14. 14

    Note: Cookies can be reheated in microwave.

15. 15

    Microwave at HIGH (100%) 10 seconds or until filling is warm.

16. 16

    For coconut pecan filling:.

17. 17

    Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.

18. 18

    Stir constantly, until just bubbly.

19. 19

    Do not overcook, it makes filling to hard to spread.

20. 20

    Remove from heat; stir in coconut, pecans and vanilla.

21. 21

    Use warm for spread-ability.

22. 22

    About 2 cups filling.