GERMAN CHOCOLATE SANDWICH COOKIES

Steps:

• Heat oven to 350°.
• To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.
• For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl.
• Beat at medium speed of mixer until blended (batter will be stiff).
• Stir in pecans.
• Shape batter into 1-inch balls using slightly floured hands.
• Place on ungreased cookie sheet; flatten slightly.
• Bake 9-11 minutes or until almost set.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie.
• Top with second cookie to make sandwich.
• Serve warm or at room temperature.
• Note: Cookies can be reheated in microwave.
• Microwave at HIGH (100%) 10 seconds or until filling is warm.
• For coconut pecan filling:.
• Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
• Stir constantly, until just bubbly.
• Do not overcook, it makes filling to hard to spread.
• Remove from heat; stir in coconut, pecans and vanilla.
• Use warm for spread-ability.
• About 2 cups filling.