German Chocolate Cake Cookies

 

Baking for the Holidays and these are a winner!

INGREDIENTS

Filling

1 (14-ounce) can sweetened condensed milk 3 large egg yolks
1/2 c. (1 stick) unsalted butter, cut into pieces 1 tsp. pure vanilla extract

1 c. chopped toasted pecans
1 c. shredded sweetened coconut

Cookies

2 1/2 c. all-purpose Bour, spooned and leveled 1/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. kosher salt

1 c. (2 sticks) unsalted butter, melted

1 1/2 c. packed light brown sugar
2 large eggs
2 tsp. pure vanilla extract
1 3/4 c. shredded sweetened coconut (3/4 cup untoasted and 1 cup toasted), divided 3/4 c. chopped toasted pecans

4 oz. German chocolate, chopped

DIRECTIONS Make Filling

Whisk 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

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk together pour, cocoa powder, baking soda, and salt in a bowl.

Beat 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 pour mixture just until combined. Stir in 3/4 cup untoasted coconut, pecans, and chopped chocolate.

Scoop cookies (about 2 tablespoons each) and place 2 inches apart on prepared baking sheets. Press to Batten slightly. Bake until edges are set, 8 to 10 minutes. Cool on baking sheets, 5 minutes. Transfer to wire racks to cool completely.

Spoon filling onto bottoms of half of cookies; sandwich with remaining cookies. Roll edges in 1 cup toasted coconut.