There are few desserts my family likes more than a homemade GERMAN CHOCOLATE CAKE. That was my Mom’s specialty and is the dessert my Chicago daughter always requests when she comes home to visit. It’s a very rich cake but we manage to polish the whole thing eating one small sliver at a time. The combination of German chocolate, coconut, pecans and a rich, buttery frosting is irresistible and I don’t think I’ve ever met anyone who doesn’t like it. I am at the stage in life when cookies are the perfect dessert… easy to make…even in small quantities… easy to share with friends and family…they freeze well so half the batch doesn’t get stale before I can eat them…and they make lovely little gifts.
I’ve made GCC MACARONS and BROWNIES and when I saw this recipe for sandwich cookies I couldn’t wait to try it. The cookies have all the flavor of the cake with a good helping of coconut and pecans mixed in. They are delicious by themselves and would make super ice cream sandwiches with some good vanilla ice cream scooped between 2 of the cookies.
The coconut pecan filling is made with sweetened condensed milk instead of evaporated and makes a thick filling that is sturdy enough for the cookies. I swear, these are like eating a hand-held slice of German Chocolate Cake. They would be perfect for summer picnics and cookouts where a cake would be too cumbersome and messy. Despite their richness I just can’t leave these cookies alone. I have to put what’s left of the batch into the freezer so I don’t end up eating them all…a half cookie at a time. This is one of the best cookie recipes I have tried in a long time. …you have to try them.
Did you notice the personalized cutting board in the first picture? It was a Christmas gift from my daughter, also a blogger at MAKING MEMORIES WITH YOUR KIDS. “Wives with Knives” is carved on the top of the board and it is so pretty sitting on my kitchen counter. It was such a thoughtful gift…one that I use every single day. Thanks, Erin. I love it.
This fantastic recipe for German Chocolate Cake Sandwich Cookies was found at CHOCOLATE MOOSEY.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm. If you are looking for a wonderful selection of St. Patrick’s Day recipes you will find them here.
- 2 cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 4 ounces German chocolate, chopped into small chunks
- 1 cup sweetened flaked coconut
- 1 cup pecans, chopped
- 14 ounces sweetened condensed milk
- 2 egg yolks
- ½ cup (1 stick) unsalted butter, cut into tablespoons
- 1 teaspoon vanilla extract
- 1⅓ cup sweetened flaked coconut
- 1 cup pecans, chopped
- For the cookies: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In another large bowl, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Beat in the vanilla and eggs. Gradually beat in the flour mixture until combined. Stir in the chocolate, coconut, and pecans. Chill in the refrigerator for at least 30 minutes.
- Once the dough is chilled, line 2 cookie sheets with parchment paper.* Roll the dough into 1½-inch balls (I used #40 scoop) and place onto cookie sheets. Chill for at least 15 minutes.
- Meanwhile, preheat oven to 375F. Bake the cookies 10-12 minutes or until firm on the edges. Let cool on the sheets for a few minutes before removing to cooling racks to cool completely.
- While the cookies are cooling, make the filling: In a medium saucepan, heat the milk, yolks, and butter until the butter melts. Whisk often because the mixture burns easily. Once the butter melts, heat the mixture until it bubbles, whisking constantly. Cook a few more minutes until thickened. Remove from the heat and whisk in vanilla, coconut, and pecans. Let cool completely.
- Once everything is cool, assemble the cookies: Place a spoonful or two of filling onto one cookie and top with another cookie. Repeat with the remaining cookies. Store in an airtight container.