German Chocolate Cookie Sandwich

Cookie Ingredients:

1 ¾ c. all purpose flour
1 ½ c. sugar
1 ½ sticks of softened butter
2/3 c. cocoa
¾ tsp baking soda
¼ tsp salt
2 eggs
2 tbsp milk
1 tsp vanilla extract
½ c. finely chopped pecans

Coconut and Pecan Filling Ingredients:

1 stick of butter
½ c. packed light brown sugar
¼ c. light corn syrup
1 c. of toasted coconut flakes
1 c. finely chopped pecans
1 tsp vanilla extract

Method:

1. Heat oven to 350 degrees.
2. Combine all cookie ingredients except pecans.
3. Beat on medium speed until all ingredients are well incorporated.
4. Stir pecans in.
5. Form dough into 1 ¼ inch balls.
6. Place balls on cookie sheet and slightly press to flatten.
7. Bake 9-11 minutes.
8. Cool cookies on wire rack.
9. Make coconut and pecan filling- in a medium saucepan, combine butter, brown sugar, and corn syrup- stirring until thickened and bubbly; stir in coconut, pecans, and vanilla.
10. Spread one heaping tbsp onto half the cookies.
11. Top each of the cookies with the remaining unused cookies to form a German Chocolate Cookie Sandwich. 

Coconut Muffins

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Who needs a cupcake when you can have a coconut muffin. If you have busy mornings and a hungry family, make these coconut muffins the night before...and you have a no-fuss and fast breakfast.

Ingredients:
2 c. all purpose flour
2 tsp baking powder
1 c. sugar
½ c. flake coconut
2 lg eggs, lightly beaten
½ c. melted butter
8 oz plain yogurt
¼ tsp coconut extract

Method:
1. Combine first four ingredients in lg bowl.
2. Make a well in the center of the mixture.
3. Combine eggs and last three ingredients; stir just till moist.
4. Lightly grease muffin tin and line with paper muffin cups.
5. Evenly spoon mixture into each muffin cup, filling each ¾ full.
6. Bake at 375 for 25 minutes.  




Recipe yields 1 dozen coconut muffins.