German Chocolate Sandwich Cookies

READY IN: 1hr 10mins
Recipe by cookiebaker

These are chewy chocolate cookies with coconut pecan filling.

Top Review by Nikoma

These turned out great. BF loved them and it saves me having to make the actual cake all the time! I forgot to toast the coconut somehow but everyone liked them anyhow. Thanks cookiebaker! Update: I've made these many times, always a hit and recently they took 2nd place at the county fair!

Ingredients Nutrition

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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