GERMAN CHOCOLATE SANDWICH COOKIES
Steps:
- Combine all filling ingredients except coconut and pecans in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens (8 to 10 minutes). 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 mixture bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add milk, eggs and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, cocoa, and baking soda. Beat until well mixed (1 to 2 minutes) Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 9 to 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.
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