German Chocolate Sandwich Cookies
- 50m Prep Time
- 10m Cook Time
- 2h Ready In
These sandwich cookies are inspired by German Chocolate Cake, featuring a sweet coconut-pecan filling sandwiched between chocolate cookies. The edges are rolled in toasted coconut for extra flavor and texture.
Ingredients
- 1 sweetened condensed milk
- 3 large egg yolks
- 118 ml unsalted butter cut into pieces
- 4.93 ml pure vanilla extract
- 237 ml chopped toasted pecans
- 237 ml shredded sweetened coconut
- 591 ml all-purpose flour
- 78.1 ml unsweetened cocoa powder
- 4.93 ml baking soda
- 2.46 ml kosher salt
- 237 ml unsalted butter melted
- 355 ml packed light brown sugar
- 2 large eggs
- 9.86 ml pure vanilla extract
- 414 ml shredded sweetened coconut
- 177 ml chopped toasted pecans
- 113 g German chocolate chopped
Nutrition (per serving, estimated)
Estimated based off 16 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.4 mg
- Iron: 1.51 mg
- Magnesium: 27.2 mg
- Phosphorus: 96.8 mg
- Potassium: 143 mg
- Zinc: 0.79 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 sweetened condensed milk
- 3 large egg yolks
- 4.93 ml pure vanilla extract
- 237 ml chopped toasted pecans
- 237 ml shredded sweetened coconut
- 591 ml all-purpose flour
- 78.1 ml unsweetened cocoa powder
- 4.93 ml baking soda
- 2.46 ml kosher salt
- 355 ml packed light brown sugar
- 2 large eggs
- 9.86 ml pure vanilla extract
- 414 ml shredded sweetened coconut
- 177 ml chopped toasted pecans
Prepare
- 118 ml unsalted butter, cut into pieces
- Melt 237 ml unsalted butter
- Chop 113 g German chocolate
Let's Cook
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Step 1.
In a medium saucepan, whisk together the sweetened condensed milk, egg yolks, and butter pieces. Cook over medium heat, whisking constantly, until the mixture is bubbly and thickened, about 4 to 6 minutes. Remove from heat and stir in the vanilla extract, chopped toasted pecans, and 1 cup shredded sweetened coconut. Transfer the filling to a bowl and let stand until cool, about 1 hour.
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Step 2.
While the filling cools, preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
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Step 3.
In a large bowl, using an electric mixer, beat the melted butter and brown sugar on medium speed until combined, about 1 minute. Beat in the eggs and vanilla extract. Reduce speed to low and beat in the flour mixture until just combined. Stir in the untoasted coconut, chopped toasted pecans, and chopped German chocolate.
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Step 4.
Scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Press each mound slightly to flatten. Bake until the edges are set, 8 to 10 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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Step 5.
Once the cookies and filling are cool, spoon about 1 tablespoon of filling onto the flat side of half the cookies. Top with the remaining cookies, flat side down, to form sandwiches. Roll the edges of each sandwich in the toasted coconut before serving.