In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
for smaller cookies and 8-10 min, for larger cookies.
or until cookies are bubbly and a deep golden brown.
Cool cookies on the cookie sheet for 1-2 min.
or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
Arrange in a single layer in a freezer container and freeze for up to 1 month.
To serve, thaw frozen cookies for 15 min.
Prepare whipped cream mixture and fill the cookies as directed .