German Chocolate Sandwich Cookies Recipe

Indulge in the irresistible combination of chewy chocolate cookies and creamy coconut pecan filling! These German Chocolate Sandwich Cookies are a delightful treat, perfect for satisfying your sweet tooth. Each bite offers a delightful contrast of textures and flavors – the soft, decadent chocolate cookies perfectly complement the sweet and nutty coconut pecan filling. This recipe is easy to follow and yields amazing results!

Prep Time 30 mins
Cook Time 70 mins
Calories 273.6 kcal
Protein 5g
Rating 3.3 (3 Reviews)
German Chocolate Sandwich Cookies 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for German Chocolate Sandwich Cookies

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How to Make German Chocolate Sandwich Cookies

  1. Preheat oven to 350°F (175°C).
  2. Toast coconut: Spread 1 cup shredded coconut in an even layer on a baking sheet. Bake for 6-8 minutes, stirring occasionally, until golden brown.
  3. Make cookies: In a large bowl, combine 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 cup (2 sticks) unsalted butter, softened, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 large eggs, ½ cup milk, and 1 teaspoon vanilla extract.
  4. Beat at medium speed with an electric mixer until well combined.
  5. Stir in 1 cup chopped pecans.
  6. Shape the batter into 1-inch balls using slightly floured hands.
  7. Place the balls onto ungreased baking sheets.
  8. Flatten slightly with a fork.
  9. Bake for 9-11 minutes, or until the edges are set.
  10. Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
  11. Make filling: In a medium saucepan, melt ½ cup (1 stick) unsalted butter over medium heat.
  12. Add 1 cup packed light brown sugar and ½ cup light corn syrup.
  13. Stir constantly until the mixture is bubbly and smooth. Do not overcook, as this will make the filling too hard to spread.
  14. Remove from heat and stir in 1 cup toasted coconut, ½ cup chopped pecans, and 1 teaspoon vanilla extract.
  15. Let the filling cool slightly to make it easier to spread.
  16. Assemble the sandwiches: Once the cookies and filling have cooled, spread about 1 tablespoon of the warm coconut pecan filling onto the bottom of one cookie.
  17. Top with a second cookie to create a sandwich.
  18. Serve warm or at room temperature. For a warm filling, microwave for 10 seconds or until heated through.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

79g

Fat

40g

Carbs

10g