Chocolate Cookie Sandwiches with Coconut Pecan Frosting. This is definitely a play on German chocolate cake, a favorite since childhood. The chocolate cookies bake up light and soft and are perfect for sandwiching the rich, coconut pecan frosting.
These cookies get their tenderness from vegetable oil and rich chocolate flavor from a cup of unsweetened cocoa powder. A little salt and vanilla bean paste are perfect compliments to the abundance of chocolate flavor.
The cookie dough is incredibly soft after mixing. I usually transfer it to Tupperware and refrigerate it overnight. Alternately the cookie mix can be placed in the freezer for an hour to facilitate rolling out cookie dough balls that keep their shape heading into the oven.
I usually bake some cookies and freeze the remaining dough for another day. These cookies are perfect for grinding in the food processor for making tart and cheesecake crusts.
A batch of this chocolate cookie dough will produce approximately 48 small cookies. After baking, I allow the cookies to cool for a few minutes, then slide the parchment paper holding the cookies onto the counter, so I can use the cookie sheets again.
The cookies firm as they cool. They have a nice chocolate flavor and a light airy texture. They are perfect for making cookie sandwiches.
The coconut pecan frosting is from an age old recipe box. Evaporated milk, sugar, butter, and egg yolks are brought to a boil and simmered for several minutes. Once off the heat the mixture is combined with chopped pecans, unsweetened coconut, and vanilla bean paste. Once cooled to room temperature, the coconut pecan frosting is ready to use. The frosting will keep for several days in an airtight container in the refrigerator.
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Chocolate Cookie Sandwiches With Coconut Pecan Frosting
Ingredients
Chocolate Wafer Cookies
- 300 grams all-purpose flour (2-1/3 cups)
- 10 grams baking powder (2 teaspoons)
- 2 grams fine sea salt (1/2 teaspoon)
- 400 grams granulated sugar (2 cups)
- 180 grams vegetable oil (3/4 cup)
- 85 grams unsweetened cocoa powder, sifted (1 cup)
- 200 grams egg (4 large), lightly beaten
- 4 grams vanilla bean paste (1 teaspoon)
Coconut Pecan Frosting
- 250 grams evaporated milk (1 cup)
- 200 grams granulated sugar (1 cup)
- 60 grams egg yolk (from 3 large eggs)
- 113 grams unsalted butter (1 stick OR 1/2 cup)
- 80 grams unsweetened coconut (1-1/3 cups)
- 100 grams chopped pecans (1 cup)
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
Instructions
Chocolate Wafer Cookies
- In large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside.
- Add granulated sugar and vegetable oil to stand mixer. Using paddle attachment, beat until well combined, about 1 minute.
- Add unsweetened cocoa powder. Beat on low until well incorporated.
- Add lightly beaten eggs and vanilla bean paste.
- Add the flour mixture to the cocoa sugar mixture and beat until well combined.
- Transfer the cookie dough to an airtight container and refrigerate overnight.
- Preheat the oven to 350 degrees F. And line several cookie sheets with parchment paper.
- Remove the cookie dough from the refrigerator, roll small 1-inch cookie dough balls and place them about 3 inches apart on the parchment paper (about 12 cookies per cookie sheet). Place remaining cookie dough back in refrigerator.
- Bake in preheated oven for 10 to 13 minutes. Remove from oven and cool completely. Store baked cookies in an airtight container or freeze and enjoy at a later date.
Coconut Pecan Frosting
- Add evaporated milk, granulated sugar, egg yolks, and unsalted butter to small saucepan. Bring to a boil over medium high heat.
- Reduce heat to medium. Simmer, stirring constantly, for 7 to 8 minutes. Remove from heat.
- Stir in unsweetened coconut, chopped pecans, and vanilla bean paste.
- Allow to cool completely. Use at room temperature or slightly chilled.
- Store in an airtight container in the refrigerator for several days.
