German Chocolate Sandwich Cookies

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.