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German chocolate cookie that is soft and lightly flavored with a coconut and pecan filling between the two cookies.
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 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.
Dietary Fiber: 1g
The cookies are great the middle just tasted like butter I made exactly as recipe states. I have made german chocolate cake before so I did not think I would have an issue. Careful with the butter.
Great cookies - I had no problem making them and, I took a deep breath and put them in a heavy zipper bag and into the freezer. When I took them out, they were 95% still perfect. I have no concern about making more and freezing more.
For those who find stiff dough hard to work with, try dipping your spoon or scoop in a glass of plain tap water before dipping each time. should come right off. Hope that helps.
These are really good! I've gotten compliments from everyone that tried one. I didn't have any problems with the batter like some said they had. They made very uniform cookies and were very easy to assemble. I'll have these again!
These cookies are very good.
My husband's FAVORITE!!! Easier than a traditional German Chocolate Cake, with the same flavors.
Basically, the cookie is actually a soft, round brownie... which I realized when the dough was so stiff a spoon could stand up in it. Good luck dropping the dough by rounded teaspons! It would be helpful if the recipe reflected the consistency and a more realistic method of transferring the dough to the cookie sheet. That being said, the cookies went over fairly well, although some folks who couldn't take really sweet foods were observed wiping the filling off the cookies before eating.
This is a really good cookie even without the filling, so I serve it with the filling on the side, with butter spreaders so those who love coconut may do it themselves. The dough is not stiff, so a scoop is easy to fill and level and makes perfectly matched cookies every time.
I baked these for a wedding, so I made them as individual cookies rather than as a sandwich. They were a hit. Nice soft cookie. I also drizzled melted chocolate on top.
This is a wonderful recipe. I sent it with my husband on a cookie tray to work and everyone loved them. As a result I have added them to my cookie trays
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/194
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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