I’ve always loved German Chocolate Cake. More specifically, I’ve always loved that coconut pecan frosting that traditionally tops off the cake. It’s so wonderfully sweet and nutty. And it’s the perfect way to top off a chocolate cake.
So why not use that fantastic frosting to top off chocolate cookies? The thought of combining the two into a big, thick sandwich cookie was just too much to resist!
The cookies I used are one of my favorites. I first made them for those incredible Chocolate Blackout Cookies. And when I decided to make these sandwich cookies, I knew those were the perfect soft, fudgy cookies for the job.
Making the frosting is simple enough. It needs a little stovetop time to make a caramel-like mixture. Once that’s ready, just stir in some toasted pecans, coconut, and a bit of vanilla. It will thicken a bit as it cools, making it easy to spread on the cookies.
I was not shy in frosting these cookies. As good as that frosting is, I wanted plenty of it sandwiched between the cookies. This frosting recipe makes enough for you to frost the cookies generously.
There’s so much to love about these cookies. The rich, fudgy cookies. The sweet, nutty frosting. And, of course, the whole package is even better than the sum of its parts. If you’re a fan of the flavors of traditional German Chocolate Cake, then do yourself a favor and make these as soon as possible!
18 Comments on “Chocolate Coconut Pecan Sandwich Cookies”
I will be doing myself a favor and making these! Thanks for the recipe!
My oven is not working right at the moment. As soon as it is fixed these are the first thing I am making.
They sound delicious!
Wishes for tasty dishes,
OMG that coconut filling looks soon good!
Oh my gosh, Jennifer, that frosting looks amazing! I used to make cake balls using German chocolate cake and coconut pecan frosting. SO good. I love the idea of using that combo to make a sandwich cookie!
I found a recipe for a cake that has all these flavors. If German Chocolate Cake is your kind of thing you HAVE to check out the recipe for “Julia Baker’s German Chocolate Souffle Cake.” Just outstanding and it just happens to be gluten free. I do omit the whipped Coconut Cream as a garnish it just does not need anything else.
Sounds like my kind of cake. I will definitely look for it!
These are genius! I, too, always loved the frosting from German Chocolate Cake. I’m going to have to make these. 🙂
These cookies are GORGEOUS and genius and look so so yummy!
Hi Jennifer – may I ask what kind of cocoa you use for your chocolate recipes?
Hi, Paula. I’ve used several brands, but the one I usually keep in my pantry to use for unsweetened natural cocoa powder is Scharffen Berger.
Did you use a 1 tbsp scoop to get all the cookies uniform/ same size?
Can these be filled ahead or do they go soggy ?
I love all your recipes Jennifer….thanks so much – I always open your emails!!
Hi, Nancy! Yes, a tablespoon scoop is definitely your friend here. They’ll be fine filled for at least a couple of days.
I do not have an electric mixer. Can the mixing be done by hand? If so, do you have any good techniques? Some people say side to side instead of in circles, but I’m not sure.
Hi, Delphina! You can mix by hand, but it will definitely take some effort. I really don’t do much mixing by hand when creaming butter, so I don’t have any specific insights for you. Just be careful not to let your butter get too warm as you’re mixing.
have you tried freezing the cookies before filling them? I am going to make a boat-load for my brother in-laws 70th birthday party and want to be able to make the cookies ahead of time.
Hi, Kara. I’ve not tried freezing them, but I think they’d do well without the filling.
Just made these for a church meeting and they were fabulous!
I’m so glad to hear that, Pat!