German Chocolate Sandwich Cake Cookies Recipes

Steps:

• Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
• Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
• Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
• Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
• Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.

Steps:

• Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
• In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans.
• Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

Steps:

• Heat oven to 375°F. In medium bowl, stir together butter and egg. Stir in cookie mix, cocoa and water until soft dough forms.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Generously frost cookies with coconut pecan frosting.

Steps:

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

Steps:

• Mix together cake mix, egg and oil until well combined.
• Form dough into 1 inch balls and place on cookie sheet about an inch apart.
• Bake in a 350 oven for 9-10 minutes or till set.
• Spread icing onto half of the cookies and top with another cookie.
• Enjoy!

Steps:

• 1. Combine all filling ingredients except coconut and pecans in 2-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a boil and thickens. Stir in coconut and pecans. Cover; refrigerate at least 1 hour. Heat oven to 350°F. Combine 1 1/2 cups sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, eggs and vanilla; continue beating until well mixed. Add flour, cocoa and baking soda. Beat at low speed until well mixed. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until top springs back lightly when touched. Cool completely. Spread 1 level tablespoonful filling on flat-side of 1 cookie; top with second cookie, flat-side down. Squeeze together gently. Repeat with remaining cookies.

Steps:

• 1. Preheat oven to 350. Cream butter and sugar together. Add vanilla, milk and eggs and mix. Beat in baking soda. Add cocoa and mix well. Add flour gradually, using mixer. You may need to add last bit of flour stirring by hand, as the batter is very stiff. Stir in pecans.
• 2. Form into 1 1/4 inch balls (I used my 1" cookie scoop and it worked perfect). Put onto ungreased cookie sheet and flatten just slightly using the tips of your fingers.
• 3. Bake 9 minutes. Let sit for about 1 minute then move to cooling rack to cool completely.
• 4. Once cookies are finished, make filling (don't make filling in advance; it's easiest to spread when warm). In medium sauce pan over medium heat, melt butter. Add in brown sugar and corn syrup, stirring constantly until thick and bubbly. Remove from heat. Stir in vanilla. Add toated coconut and pecans and stir until well combined.
• 5. Spread filling by tablespoonfuls onto the underside of one cookie, and top with another cookie to make sandwich.
• 6. **TO TOAST COCONUT** Place coconut on a baking sheet and place in 350 oven for 6-8 minutes, stirring occasionally, until browned.