“You know what this means?” Suzen said looking down at me.
I nodded a yes.
“You have to reform.”
This was our semiannual “you have to change and eat better and lose some weight” conversation. Normally, I protest, but I was in no condition to do that. How could I argue with her?
This was a few weeks ago. We were in Seattle on vacation. But at that moment, we were in the hospital emergency room. I was flat on a table with things sticking into my arm.
I just had a little cold as we flew out to Seattle. And then it went into my chest and then I felt like hell. It was a lovely emergency room. Not one of those energized places you see on TV. I was the only patient, they sped me through the system, patched me up, and sent me on my way.
And now I am fine and reforming. So my deal with Suzen is that I eat no dessert that is not worth being life-endangering. We’ve always put only quality recipes on this blog, but now we’re going to elevate the quality even more. Certainly every dessert recipe here is worth taking a day or two off that life span.
Personally, I thought this recipe was exceptional. I tested a batch, tried them on Suzen’s staff, and even offered one to my “I don’t like cookies” wife. She smiled as she ate it.
An hour later, she came back for more. Problems.
“Sarah ate the last one,” I said nonchalantly. After 25 years, I know how to lie to her. I had eaten the last one, but I did not want any more reform conversation.
“Next time, I’ll leave you in Seattle,” she said. Unfortunately, after 25 years Suzen knows when I am less than completely truthful. Which isn’t often, but …
We did reconcile. The next weekend we made a full batch of these wonderful cookies and she had plenty.
The cookies here are rich in German chocolate and nuts and are blissfully soft. The filling is the classic German chocolate combined with coconuts and pecans. The filling recipe is flawless: easy to follow and heaven to eat. These sandwich cookies will be perfect for your holiday table.
German Chocolate Cookies with Coconut Pecan Filling
Yield: about 20 sandwich cookies depending on your cookie cutter
Ingredients:
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cocoa powder
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ cup grated German chocolate
- ½ cup ground pecans
- 1 teaspoon vanilla extract
- 2 large egg whites
For the Filling:
- 2 large egg yolks
- ¾ cup evaporated milk
- 2 ounces German chocolate, chopped
- 1 teaspoon vanilla extract
- ¾ cup sugar
- ⅓ cup butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Preparation:
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the German Chocolate Cookies
Combine the flour, baking powder, salt, and cocoa powder in a medium bowl; set aside.
Beat the butter sugar, chocolate, pecans, and vanilla in a large bowl until blended.
Add the flour mixture, alternating with the egg whites, stirring until the dough comes together.
Divide the dough in 4 and roll each batch out on a floured surface to ¼ inch thick. Using a cookie cutter, cut into 1-inch rounds. Place on the cookie sheets 1 inch apart and bake for 8 to 10 minutes, until lightly browned. Let cook for 5 minutes. Transfer to a rack to cool completely.
Make the Coconut Pecan Filling
Heat the egg yolks, evaporated milk, chocolate, and vanilla in a large saucepan over medium heat, beating with a whisk until blended.
Add the sugar and butter and cook, stirring for 10 to 12 minutes, until thickened. Remove from the heat. Stir in the coconut and pecans, and refrigerate for 30 minutes
Spread the filling between the cookies to make sandwiches.
Source: Crazy About Cookies by Krystina Castella