Two Chocolatey Cookies + Coconut-Pecan Filling = Pure Bliss
Why You’ll Love These
🍫 Double chocolate soft cookie sandwiches
🥥 Signature filling with toasted coconut & pecans
⏱ Easier than cake but same iconic flavors
🎉 Perfect for bake sales or birthday treats
Ingredients
Chocolate Cookies
1¾ cups (220g) all-purpose flour
½ cup (50g) cocoa powder
1 tsp baking soda
½ tsp salt
½ cup (115g) butter, softened
1 cup (200g) brown sugar
1 large egg
1 tsp vanilla
½ cup (120ml) buttermilk
Coconut-Pecan Filling
½ cup (120ml) evaporated milk
½ cup (100g) brown sugar
1 egg yolk
2 tbsp butter
½ tsp vanilla
1 cup (90g) sweetened shredded coconut
½ cup (60g) chopped pecans
Step-by-Step Instructions
1. Make the Cookies
- Preheat oven to 375°F (190°C). Line baking sheets.
- Whisk dry ingredients (flour through salt).
- Cream butter and sugar; beat in egg and vanilla.
- Alternately add dry ingredients and buttermilk.
- Drop 2-tbsp scoops 2″ apart. Bake 8-10 minutes. Cool completely.
2. Prepare Filling
- Combine milk, sugar, yolk and butter in saucepan.
- Cook over medium heat 8 minutes, stirring constantly, until thickened.
- Remove from heat; stir in vanilla, coconut and pecans. Cool completely.
3. Assemble
- Match cookie pairs by size.
- Spread filling on flat side of one cookie; sandwich together.
Pro Tips
🍪 Uniform size: Use cookie scoop
🌡 Filling too runny? Chill 15 minutes before spreading
🚫 No buttermilk? Use ½ cup milk + ½ tbsp lemon juice
Serving Suggestions
☕ Perfect with cold milk or coffee
🎁 Package in clear bags with ribbon
🍓 Serve with fresh berries for contrast
“All the flavors of German chocolate cake in handheld form!” 💝
Storage: Keep refrigerated 3 days. Freeze unfilled cookies up to 1 month.