Chocolate Cookie Sandwiches With Coconut Pecan Frosting
The chocolate cookies bake up light and soft and are perfect for sandwiching therich, 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.