German Chocolate Cookies

It's almost the end of March and warm weather can't come soon enough.  I want the heat off and the windows open.  I want to be able to go outside without a heavy wool jacket on.  I want to wear flip flops and a t-shirt. I want to see tulips and daffodils and crocuses popping up everywhere.

These cookies are adapted from Food network's Sunny Andersen's German Chocolate Cake Cookie.  The topping is the same coconut pecan topping that I used on the mini german chocolate cakes last week.  Both were delicious. The NJ weather says there will be 3 days of rain this weekend so I am sure there will be time for some more baking.

Ingredients:
2 sticks butter, softened
1 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, beaten
2-1/4 cups flour
1/2 sup unsweetened cocoa powder
1 tsp baking soda

Coconut Pecan Topping
3/4 cup heavy cream
1/2 cup cream of coconut
1/2 cup sugar
2 large egg yolks
2 ounces butter, cut into small pieces
1/4 tsp salt
1 cup chopped pecans, toasted lightly
1 cup coconut, toasted lightly

Chocolate Drizzle
1/2 cup heavy cream
1/2 cup semi sweet chocolate chips

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

In a stand mixer blend the butter, brown sugar, sugar, vanilla and eggs.  In a medium bowl stir together the flour, cocoa powder and baking soda.  Gradually add the flour mixture into the butter mixture and blend until combined.

Drop the dough by tablespoons onto prepared baking sheet 12 cookies per sheet.  Bake 8 to 10 minutes. Remove from cooking sheet and cool on cooling rack.

To prepare filling add heavy cream, cream of coconut, sugar and egg yolks in a medium saucepan.  Add butter, salt, toasted coconut and chopped pecans in a large bowl and set aside.  Heat cream mixture and cook stirring constantly making sure to scrape the bottom and sides as you stir.  Cook until the mixture begins to thicken and coat spoon.  This takes about 15 minutes.

Pour the hot mixture immediately onto the pecan coconut mixture and stir until the butter has melted.  Cool
completely to room temperature.  The mixture will thicken.

Spread coconut pecan filling on top of each cooled cookie.  

Prepare chocolate drizzle by microwaving heavy cream on high for 1 minute.  Immediately stir in chocolate chips and continue to stir until mixture comes together.

Pour into a sandwich bag and cut the end off to drizzle over cookies or put into a piping bag with a very small tip.

Enjoy!!

This is linked to www.thecountrycook.net