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German Chocolate Sandwich Cookies

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“These are chewy chocolate cookies with coconut pecan filling.”
READY IN:
1hr 10mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

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

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