Fudgy German Chocolate Sandwich Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, softened
• 2/3 cup Hershey’s Cocoa or Hershey’s Dutch Processed Cocoa
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped pecans
• 1/2 cup (1 stick) butter or margarine, for filling
• 1/2 cup packed light brown sugar, for filling
• 1/4 cup light corn syrup, for filling
• 1 cup MOUNDS Sweetened Coconut Flakes, toasted
• 1 cup finely chopped pecans, for filling
• 1 teaspoon vanilla extract, for filling

Instructions

1. Heat the oven to 350°F (175°C).
2. In a large bowl, combine the flour, sugar, softened butter, cocoa, baking soda, salt, eggs, milk, and vanilla. Beat at medium speed until blended; the dough will be thick. Stir in 1/2 cup finely chopped pecans.
3. Shape the dough into 1 1/4-inch balls. Place on an ungreased cookie sheet and flatten slightly.
4. Bake for 9 to 11 minutes, or until almost set. Cool slightly, transfer to wire racks, and cool completely.
5. Make the filling: To toast coconut, spread it in a thin layer on a baking sheet and bake at 350°F for 6 to 8 minutes, stirring occasionally, until golden. Melt 1/2 cup butter in a medium saucepan over medium heat. Add the brown sugar and corn syrup; stir constantly until thick and bubbly. Remove from heat and stir in the toasted coconut, 1 cup pecans, and vanilla. Use while warm.
6. Spread about 1 heaping tablespoon warm filling onto the bottom of one cookie. Top with a second cookie to make a sandwich. Serve warm or at room temperature.