German Chocolate Sandwich Cookies - cooking recipe

Ingredients

For Cookies
3/4 teaspoon baking soda
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup finely chopped pecans
3/4 cup butter or 3/4 cup margarine, softened
2 large eggs
For Pecan Coconut Filling
1/2 cup butter or 1/2 cup margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup sweetened flaked coconut, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract

Preparation

Heat oven to 350\u00b0.
To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl.
Beat at medium speed of mixer until blended (batter will be stiff).
Stir in pecans.
Shape batter into 1-inch balls using slightly floured hands.
Place on ungreased cookie sheet; flatten slightly.
Bake 9-11 minutes or until almost set.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie.
Top with second cookie to make sandwich.
Serve warm or at room temperature.
Note: Cookies can be reheated in microwave.
Microwave at HIGH (100%) 10 seconds or until filling is warm.
For coconut pecan filling:
Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
Stir constantly, until just bubbly.
Do not overcook, it makes filling to hard to spread.
Remove from heat; stir in coconut, pecans and vanilla.
Use warm for spread-ability.
About 2 cups filling.