German Chocolate Sandwich Cookies

By Torie CoxPublished: Aug 9, 2020

Ren Fuller

Yields:

Total Time:

1 hr 50 mins

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Ingredients

2 1/2 cups all-purpose flour, spooned and leveled
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups packed light brown sugar
2 large eggs
2 tsp. pure vanilla extract
1 3/4 cups shredded sweetened coconut (3/4 cup untoasted and 1 cup toasted), divided
3/4 cup chopped toasted pecans
4 oz. German chocolate, chopped

Make Filling
1. Step 1Whisk together condensed milk, egg yolks, and butter in a medium saucepan. Cook over medium heat, whisking constantly, until bubbly and thick, 4 to 6 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Transfer to a bowl and let stand until cool, about 1 hour.
Make Cookies
1. Step 1Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
2. Step 2Beat butter and brown sugar with an electric mixer on medium speed until combined, about 1 minute. Beat in eggs and vanilla. Reduce mixer speed to low and beat in flour mixture just until combined. Stir in 3/4 cup untoasted coconut, pecans, and chopped chocolate.
3. Step 3Scoop cookies (about 2 tablespoons each) and place 2 inches apart on prepared baking sheets. Press to flatten slightly. Bake until edges are set, 8 to 10 minutes. Cool on baking sheets, 5 minutes. Transfer to wire racks to cool completely.
4. Step 4Spoon filling onto bottoms of half of cookies; sandwich with remaining cookies. Roll edges in 1 cup toasted coconut.