German Chocolate Sandwich Cookies

• For Cookies
• 3/4 teaspoon baking soda
• 1 1/2 cups sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup finely chopped pecans
• 3/4 cup butter or 3/4 cup margarine, softened
• 2 large eggs
• For Pecan Coconut Filling
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1 cup sweetened flaked coconut, toasted
• 1 cup finely chopped pecans
• 1 teaspoon vanilla extract

1. Heat oven to 350u0b0.
2. To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.
3. For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl.
4. Beat at medium speed of mixer until blended (batter will be stiff).
5. Stir in pecans.
6. Shape batter into 1-inch balls using slightly floured hands.
7. Place on ungreased cookie sheet; flatten slightly.
8. Bake 9-11 minutes or until almost set.
9. Cool slightly; remove from cookie sheet to wire rack.
10. Cool completely.
11. Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie.
12. Top with second cookie to make sandwich.
13. Serve warm or at room temperature.
14. Note: Cookies can be reheated in microwave.
15. Microwave at HIGH (100%) 10 seconds or until filling is warm.
16. For coconut pecan filling:
17. Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
18. Stir constantly, until just bubbly.
19. Do not overcook, it makes filling to hard to spread.
20. Remove from heat; stir in coconut, pecans and vanilla.
21. Use warm for spread-ability.
22. About 2 cups filling.

cookies, baking soda, sugar, unsweetened cocoa, salt, milk, vanilla, allpurpose, pecans, butter, eggs, coconut filling, butter, brown sugar, light corn syrup, coconut, pecans, vanilla

Taken from www.food.com/recipe/german-chocolate-sandwich-cookies-97820 (may not work)