Home » cookies » chocolate cookies » Chocolate Coconut Pecan Sandwich Cookies
May 31, 2016 (updated Apr 22, 2021) by Jennifer McHenry //
18 Comments
I’ve always loved German Chocolate Cake. More specifically, I’ve always loved that coconut pecan frosting that traditionally tops off the cake. It’s so wonderfully sweet and nutty. And it’s the perfect way to top off a chocolate cake.
So why not use that fantastic frosting to top off chocolate cookies? The thought of combining the two into a big, thick sandwich cookie was just too much to resist!
The cookies I used are one of my favorites. I first made them for those incredible Chocolate Blackout Cookies. And when I decided to make these sandwich cookies, I knew those were the perfect soft, fudgy cookies for the job.
Making the frosting is simple enough. It needs a little stovetop time to make a caramel-like mixture. Once that’s ready, just stir in some toasted pecans, coconut, and a bit of vanilla. It will thicken a bit as it cools, making it easy to spread on the cookies.
I was not shy in frosting these cookies. As good as that frosting is, I wanted plenty of it sandwiched between the cookies. This frosting recipe makes enough for you to frost the cookies generously.
There’s so much to love about these cookies. The rich, fudgy cookies. The sweet, nutty frosting. And, of course, the whole package is even better than the sum of its parts. If you’re a fan of the flavors of traditional German Chocolate Cake, then do yourself a favor and make these as soon as possible!
Get the Recipe:
Chocolate Coconut Pecan Sandwich Cookies
Yield18 sandwich cookies
Prep Time30 minutes
Cook Time10 minutes
If you love traditional German Chocolate Cake, these are the cookies for you!
Ingredients
For the cookies:
- 1 & 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
For the frosting:
- 4 ounces evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 large egg yolks, lightly beaten
- 2/3 cup chopped pecans, toasted and cooled
- 2/3 cup sweetened shredded coconut
- 1/2 teaspoon vanilla extract
Instructions
To make the cookies:
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared pans. Bake, one pan at a time, 8 to 10 minutes, or until the cookies are almost set with a soft center. Do not overbake.
- Cool the cookies on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
To make the frosting:
- Combinethe evaporated milk, sugar, butter, and egg yolks in a heavy saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves.
- Continue cooking, stirring constantly, until the mixtures is bubbly, thick like pudding, and turns a light caramel color. This should take 12 to 14 minutes.
- Remove the pan from the heat. Stir in the pecans, coconut, and vanilla.
- Transfer the frosting to a bowl and let it cool, stirring occasionally, until spreadable.
- Spread the frosting on the bottoms of half of the cookies. Top with the other half of the cookies.
chocolate, chocolate cookies, cookies, frostings, sandwich cookies
18 Comments »
You May Also Like...
Don’t Miss a Recipe!
sign up for free email updates:
-
Trina May 31, 2016 @ 1:09 pm Reply
I will be doing myself a favor and making these! Thanks for the recipe!
-
Linda May 31, 2016 @ 1:53 pm Reply
My oven is not working right at the moment. As soon as it is fixed these are the first thing I am making.
They sound delicious!Wishes for tasty dishes,
Linda -
dani May 31, 2016 @ 2:30 pm Reply
OMG that coconut filling looks soon good!
-
Mary // chattavore May 31, 2016 @ 6:27 pm Reply
Oh my gosh, Jennifer, that frosting looks amazing! I used to make cake balls using German chocolate cake and coconut pecan frosting. SO good. I love the idea of using that combo to make a sandwich cookie!
-
Nikki May 31, 2016 @ 7:26 pm Reply
I found a recipe for a cake that has all these flavors. If German Chocolate Cake is your kind of thing you HAVE to check out the recipe for “Julia Baker’s German Chocolate Souffle Cake.” Just outstanding and it just happens to be gluten free. I do omit the whipped Coconut Cream as a garnish it just does not need anything else.
-
Jennifer McHenry June 2, 2016 @ 9:08 am Reply
Sounds like my kind of cake. I will definitely look for it!
-
-
lisa June 4, 2016 @ 9:04 am Reply
These are genius! I, too, always loved the frosting from German Chocolate Cake. I’m going to have to make these. 🙂
-
Kayle (The Cooking Actress) June 17, 2016 @ 7:11 pm Reply
These cookies are GORGEOUS and genius and look so so yummy!
-
Paula February 9, 2017 @ 3:11 pm Reply
Hi Jennifer – may I ask what kind of cocoa you use for your chocolate recipes?
-
Jennifer McHenry February 9, 2017 @ 5:06 pm Reply
Hi, Paula. I’ve used several brands, but the one I usually keep in my pantry to use for unsweetened natural cocoa powder is Scharffen Berger.
-
-
Nancy August 8, 2020 @ 11:28 am Reply
Two questions
Did you use a 1 tbsp scoop to get all the cookies uniform/ same size?
Can these be filled ahead or do they go soggy ?
I love all your recipes Jennifer….thanks so much – I always open your emails!!
-
Jennifer McHenry August 11, 2020 @ 10:20 am Reply
Hi, Nancy! Yes, a tablespoon scoop is definitely your friend here. They’ll be fine filled for at least a couple of days.
-
-
Delphina Loren December 22, 2020 @ 12:22 am Reply
Hi there,
I do not have an electric mixer. Can the mixing be done by hand? If so, do you have any good techniques? Some people say side to side instead of in circles, but I’m not sure.
-
Jennifer McHenry December 22, 2020 @ 11:19 am Reply
Hi, Delphina! You can mix by hand, but it will definitely take some effort. I really don’t do much mixing by hand when creaming butter, so I don’t have any specific insights for you. Just be careful not to let your butter get too warm as you’re mixing.
-
-
Kara Bartolik August 24, 2021 @ 4:09 pm Reply
have you tried freezing the cookies before filling them? I am going to make a boat-load for my brother in-laws 70th birthday party and want to be able to make the cookies ahead of time.
-
Jennifer McHenry August 26, 2021 @ 8:57 am Reply
Hi, Kara. I’ve not tried freezing them, but I think they’d do well without the filling.
-
-
Pat August 6, 2022 @ 3:57 pm Reply
Just made these for a church meeting and they were fabulous!
-
Jennifer McHenry August 7, 2022 @ 10:25 am Reply
I’m so glad to hear that, Pat!
-
