Best German Chocolate Sandwich Cookies

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Yields: 16

Total Time: 1 hr 50 mins

Ingredients

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Filling

  • 1

    (14-ounce) can sweetened condensed milk 

  • 3

    large egg yolks

  • 1/2 c.

    (1 stick) unsalted butter, cut into pieces

  • 1 tsp.

    pure vanilla extract

  • 1 c.

    chopped toasted pecans

  • 1 c.

    shredded sweetened coconut

Cookies

  • 2 1/2 c.

    all-purpose flour, spooned and leveled 

  • 1/3 c.

    unsweetened cocoa powder

  • 1 tsp.

    baking soda

  • 1/2 tsp.

    kosher salt

  • 1 c.

    (2 sticks) unsalted butter, melted

  • 1 1/2 c.

    packed light brown sugar

  • 2

    large eggs

  • 2 tsp.

    pure vanilla extract

  • 1 3/4 c.

    shredded sweetened coconut (3/4 cup untoasted and 1 cup toasted), divided

  • 3/4 c.

    chopped toasted pecans

  • 4 oz.

    German chocolate, chopped

Directions

  • Make Filling

  • Step 1Whisk together condensed milk, egg yolks, and butter in a medium saucepan. Cook over medium heat, whisking constantly, until bubbly and thick, 4 to 6 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Transfer to a bowl and let stand until cool, about 1 hour. 

  • Make Cookies

  • Step 1Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
  • Step 2Beat butter and brown sugar with an electric mixer on medium speed until combined, about 1 minute. Beat in eggs and vanilla. Reduce mixer speed to low and beat in flour mixture just until combined. Stir in 3/4 cup untoasted coconut, pecans, and chopped chocolate.
  • Step 3Scoop cookies (about 2 tablespoons each) and place 2 inches apart on prepared baking sheets. Press to flatten slightly. Bake until edges are set, 8 to 10 minutes. Cool on baking sheets, 5 minutes. Transfer to wire racks to cool completely.
  • Step 4Spoon filling onto bottoms of half of cookies; sandwich with remaining cookies. Roll edges in 1 cup toasted coconut.
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