November 30, 2011 in Food

Favorite cake in cookie form

Alison Ladman Associated Press
 
Associated Press photo

German Chocolate Sandwich Cookies have gooey coconut filling and toasted pecans clinging to the sides.
(Full-size photo)

A purely American invention, German chocolate cake starts with a sweet chocolate cake that’s then filled with a caramel-coconut-pecan concoction.

We transformed this luscious cake into sandwich cookies. Starting with a sweet and soft chocolate cookie, we filled it with a gooey coconut filling and rolled the sides in toasted pecans. Be sure to use the coconut mixture while it is still slightly warm so it’s easier to spread.

German Chocolate Sandwich Cookies

For the cookies:

1/2 cup cocoa powder

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup milk

For the filling:

Two 14-ounce cans sweetened condensed milk

3 cups unsweetened shredded coconut

1 cup finely chopped toasted pecans

Heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

In a large bowl, sift together the cocoa powder, flour, baking soda and salt. Set aside.

In a second large bowl, use an electric mixer on medium-high to beat together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl after each addition. Stir in the vanilla.

Add half of the flour mixture, stirring to combine. Add the milk, scraping the bowl to ensure even mixing. Add the second half of the flour mixture, again scraping the bowl.

Working in batches, drop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between each for spreading. Bake for 12 to 15 minutes, or until slightly firm to the touch. Allow to cool on the baking sheet. Repeat with the remaining dough.

Meanwhile, make the filling. In a large skillet over medium heat, combine the sweetened condensed milk and the coconut. Heat, stirring constantly, until the mixture starts to pull away from the pan and will hold a line when you drag your spoon through it, 8 to 10 minutes. Allow to cool slightly.

Place the pecans in a shallow bowl or pie pan. Spread a spoonful of the coconut mixture onto the flat side of 1 cooled cookie. Top with another cookie, flat side down, to form a sandwich. Roll the edges of the sandwich cookie in the chopped pecans.

Store in an airtight container between sheets of waxed paper.

Yield:

2 dozen cookies

Approximate nutrition per cookie:

410 calories, 21 grams fat (13 grams saturated, 44 percent fat calories), 7 grams protein, 52 grams carbohydrate, 50 milligrams cholesterol, 3 grams dietary fiber, 190 milligrams sodium.

© Copyright 2011 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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