Fudgey german chocolate sandwich cookies

 
                  Fudgey German Chocolate Sandwich Cookies
 
 Recipe By     : 
 Serving Size  : 17   Preparation Time :0:00
 Categories    : Bars                             Cookies
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  cups          all-purpose flour
    1 1/2  cups          sugar
      3/4  cup           butter or margarine -- softened
      2/3  cup           Hershey's® cocoa
      3/4  teaspoon      baking soda
      1/4  teaspoon      salt
    2                    eggs
    2      tablespoons   milk
    1      teaspoon      vanilla extract
      1/2  cup           pecans -- finely chopped
                         Coconut and Pecan filling -- see recipe
 					
                         COCONUT AND PECAN FILLING
      1/2  cup           butter or margarine
      1/2  cup           packed light brown sugar
      1/4  cup           light corn syrup
    1      cup           Mounds Sweetened Coconut Flakes -- toasted
    1      cup           pecans -- finely chopped
    1      teaspoon      vanilla
 
 Heat oven to 350~
 Stir together flour, sugar, butter, cocoa, baking soda and salt in large bowl.
 Add eggs, milk and vanilla; beat on medium speed of electric mixer until
 blended.  Dough will be stiff.  Stir in pecans.
 Shape dough onto 1 1/4 inch balls.  Place on ungreased cookie sheet; flatten
 slightly.
 Bake 9 to 11 minutes or until almost set.  Cool slightly; remove from cookie
 sheet to wire rack.  Cool completely.  Prepare Coconut and Pecan filling.  Put
 cookies together in pairs with about 1 heaping tablespoon filling for each
 cookie.  Serve warm or at room temperature.
 
 Directions for Filling:
 Melt butter in medium saucepan over medium heat; add brown sugar and corn
 syrup.  Stir constantly until thick and bubbly.  Remove from heat; stir in
 coconut, pecans and vanilla.  Use warm.  Makes about 2 cups.