German Chocolate Cake Cookies

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I just found this recipe from an online press release and had to
share it. Growing up my mom would always bake the sweet-treat of choice
for me and my siblings on our birthday. My choice was always German chocolate cake. So each and every variation I find, I always want to try, such as this beautiful creation for Mini German Chocolate Cakes or this recipe by Alison Ladman for her variation made into cookies.

Thumbnail image for german chocolate cake cookie.jpg

A purely American invention, German chocolate cake starts with a
sweet chocolate cake, then is filled with a caramel-coconut-pecan
concoction. We transformed this luscious cake into sandwich
cookies. Starting with a sweet and soft chocolate cookie, we filled it
with a gooey coconut filling and rolled the sides in toasted pecans. Be
sure to use the coconut mixture while it is still slightly warm so that
it is easier to spread.

GERMAN CHOCOLATE SANDWICH COOKIES

Makes 2 dozen cookies

For the cookies:

  • 1/2 cup cocoa powder
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup milk

For the filling:

  • Two 14-ounce cans sweetened condensed milk
  • 3 cups unsweetened shredded coconut
  • 1 cup finely chopped toasted pecans

Directions:

  1. Heat the oven to 350 F. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, sift together the cocoa powder, flour, baking soda and salt. Set aside.
  3. In
    a second large bowl, use an electric mixer on medium-high to beat
    together the butter and brown sugar until light and fluffy. Add the
    eggs, one at a time, scraping the bowl after each addition. Stir in the
    vanilla.
  4. Add half of the flour mixture, stirring to combine. Add
    the milk, scraping the bowl to ensure even mixing. Add the second half
    of the flour mixture, again scraping the bowl.
  5. Working in batches,
    drop the dough by the tablespoonful onto the prepared baking sheets,
    leaving 2 inches between each for spreading. Bake for 12 to 15 minutes,
    or until slightly firm to the touch. Allow to cool on the baking sheet.
    Repeat with the remaining dough.
  6. Meanwhile, make the filling. In a
    large skillet over medium heat, combine the sweetened condensed milk
    and the coconut. Heat, stirring constantly, until the mixture starts to
    pull away from the pan and will hold a line when you drag your spoon
    through it, 8 to 10 minutes. Allow to cool slightly.
  7. Place the
    pecans in a shallow bowl or pie pan. Spread a spoonful of the coconut
    mixture onto the flat side of 1 cooled cookie. Top with another cookie,
    flat side down, to form a sandwich. Roll the edges of the sandwich
    cookie in the chopped pecans.
  8. Store in an airtight container between sheets of waxed paper.