German Chocolate Sandwich Cookies |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 2 |
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These are chewy chocolate cookies with coconut pecan filling. Ingredients:
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 3/4 cup margarine, softened |
2 large eggs |
1/2 cup butter or 1/2 cup 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. Heat oven to 350°.
2. To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.
3. For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl.
4. Beat at medium speed of mixer until blended (batter will be stiff).
5. Stir in pecans.
6. Shape batter into 1-inch balls using slightly floured hands.
7. Place on ungreased cookie sheet; flatten slightly.
8. Bake 9-11 minutes or until almost set.
9. Cool slightly; remove from cookie sheet to wire rack.
10. Cool completely.
11. Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie.
12. Top with second cookie to make sandwich.
13. Serve warm or at room temperature.
14. Note: Cookies can be reheated in microwave.
15. Microwave at HIGH (100%) 10 seconds or until filling is warm.
16. For coconut pecan filling:.
17. Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
18. Stir constantly, until just bubbly.
19. Do not overcook, it makes filling to hard to spread.
20. Remove from heat; stir in coconut, pecans and vanilla.
21. Use warm for spread-ability.
22. About 2 cups filling.
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