German’s Chocolate Sandwich Cookies
Last week in my Book Club post you may remember that I mentioned German Chocolate Sandwich cookies were part of the menu. I chose these for Book Club because I wanted to make a German dessert and I just love that coconut-y frosting. Well, it turns out German Chocolate cake is German in name only! The cake was named after Samuel German’s sweet chocolate that was used in the first cake recipe created by someone else with the amazing coconut pecan filling we all know and love. So it was originally called German’s Chocolate Cake and somewhere along the way we changed that to German Chocolate Cake. I may be the only person who didn’t know this already, but I thought I’d share anyway. Needless to say, these weren’t totally relevant to the Book Club theme, but I’m not that worried because they are delicious! Not to toot my own horn (or bang my own tin drum as it were, he he) or anything, but really, you want to try these.
The great thing about these sandwich cookies is that there are pecans and coconut not only in the filling, but in the cookies themselves! I really wanted that flavor to carry through the whole thing. I call these sandwich cookies, but they are sort of a hybrid between a whoopie pie and a cookie sandwich. Call them whatever you want, just make them!
Alright enough chatter, let’s get to it already!
You’re going to start by making the filling first so it has time to cool. I found a recipe from America’s Test Kitchen and made some minor changes. Start by whisking the egg yolks in a medium saucepan and then gradually whisk in the evaporated milk. Now add both sugars, the butter, and salt. Cook over medium-high heat until the mixture has thickened and is frothy and boiling (about 7 minutes). The mixture may spit as it starts to boil, so be careful.
Pour the mixture into a bowl that can go in the fridge. Now whisk in the vanilla and stir in the coconut. Let it cool for about 15 minutes and then cover with plastic wrap. Stick the bowl in the fridge for at least 2 hours (The pecans will come into play later).
Look at all that coconut!
Now onto the cookies! Start preheating your oven first. Now beat the sugar and butter together until light and fluffy. Add the eggs and vanilla and beat until they are mixed in.
Mix in the flour, baking soda, cocoa powder and salt until just combined. Stir in the chocolate chips, pecans and coconut by hand.
Drop the dough in about 2-inch rounds onto an ungreased cookie sheet. The cookies will spread so do not put more than 12 cookies on a sheet.
You want to bake the sheets one at a time so the cookies get done evenly. They will take 11-13 minutes and are done when they’ve slightly puffed up, are no longer shiny and are done in the center. While the first batch is baking, load up the next sheet. You’ll get between 32 and 40 cookies out of this recipe. Let the cookies cool at least 30 minutes.
Now it’s time to assemble the sandwiches! Take the filling out of the fridge and stir in the pecans. The pecans get added once the mixture has cooled so that they don’t get soft.
Pile on 2-3 tablespoons of filling onto a cookie, leaving a little bit of room around the edges to spread. Then top with another cookie about the same size and gently press down so the filling comes to the edges.
Put together the rest of the sandwiches and serve!
Look at that filling!
Enjoy!
Save RecipeIngredients
- 4 large egg yolks
- 12 ounces evaporated milk
- 1 cup sugar
- 1/4 cup dark brown sugar
- 6 tablespoons unsalted butter, cut into 6 pieces
- pinch of salt
- 2 1/3 cups sweetened shredded coconut
- 1 1/2 cups finely chopped pecans
- 13 tablespoons (1 stick + 5 tablespoons) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- 1 1/4 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Whisk the egg yolks in a medium saucepan. Gradually whisk in the evaporated milk.
- Add both sugars, butter, and salt. Cook over medium-high heat until the mixture has thickened and is frothy and boiling (about 7 minutes).
- Pour the mixture into a bowl that can go in the fridge. Whisk in the vanilla and stir in the coconut. Let cool for about 15 minutes and then cover with plastic wrap. Stick the bowl in the fridge for at least 2 hours.
- Preheat the oven to 350°.
- Beat the sugar and butter together until light and fluffy. Add the eggs and vanilla and beat until they are mixed in.
- Mix in the flour, baking soda, cocoa powder and salt until just combined. Stir in the chocolate chips, pecans and coconut by hand.
- Drop the dough in about 2-inch rounds onto an ungreased cookie sheet.
- Bake the sheets one at a time to ensure even doneness. They will take 11-13 minutes and are ready when they've slightly puffed up, are no longer shiny and are done in the center.
- While the first batch is baking, load up the next sheet. You'll get between 32 and 40 cookies out of this recipe. Let the cookies cool at least 30 minutes.
- Take the filling out of the fridge and stir in the pecans.
- Pile on 2-3 tablespoons of filling onto a cookie, leaving a little bit of room around the edges. Top with another cookie about the same size and gently press down so the filling comes to the edges. Put together the rest of the sandwiches.