German Chocolate Sandwich Cookies

Ingredients:

Cookies

• 2 cups flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 2 sticks unsalted butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 4 ounces German chocolate, chopped into small chunks
• 1 cup sweetened flaked coconut
• 1 cup pecans, chopped
• 
  

Filling

• 14 ounces sweetened condensed milk
• 2 egg yolks
• 1 stick unsalted butter, cut into tablespoons
• 1 teaspoon vanilla extract
• 1⅓ cup sweetened flaked coconut
• 1 cup pecans, chopped
• 
  
• Directions:

1. For the cookies: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. In another large bowl, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Beat in the vanilla and eggs. Gradually beat in the flour mixture until combined. Stir in the chocolate, coconut, and pecans. Chill in the refrigerator for at least 30 minutes.
3. Once the dough is chilled, line 2 cookie sheets with parchment paper. Roll the dough into 1½-inch balls (#40 scoop) and place onto cookie sheets. Chill for at least 15 minutes.
4. Meanwhile, preheat oven to 375 F. Bake the cookies 10-12 minutes or until firm on the edges. Let cool on the sheets for a few minutes before removing to cooling racks to cool completely.
5. While the cookies are cooling, make the filling: In a medium saucepan, heat the milk, yolks, and butter until the butter melts. Whisk often because the mixture burns easily. Once the butter melts, heat the mixture until it bubbles, whisking constantly. Cook a few more minutes until thickened. Remove from the heat and whisk in vanilla, coconut, and pecans. Let cool completely.
6. Once everything is cool, assemble the cookies: Place a spoonful or two of filling onto one cookie and top with another cookie. Repeat with the remaining cookies. Store in an airtight container.