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German chocolate cake has two distinctive aspects, first a lightly chocolate cake made with melted baking chocolate as opposed to cocoa powder, and second a cooked caramel filling packed with coconut and pecans. I like to add depth to the recipe by toasting both the pecans and coconut. For a twist on the traditional recipe, I’ve used the frosting as a filling between two cookies to create a decadent hand held dessert.
1 bag Grey Ghost Chocolate Espresso cookies
1/2 cup chopped pecans
1/2 cup coconut
2 egg yolks
3/4 cup half & half
6 tbs. butter
3/4 cup packed brown sugar
1/4 tsp salt
1 tsp vanilla
Melted chocolate (if desired)
Toast pecans and coconut on a tray in the oven at 350 degrees for 5 minutes (or until coconut turns a golden brown color) stir on the pan to get everything colored.
In a pan on the stove, melt butter. Add half & half, brown sugar, salt, and egg yolks. Stir until combined. Bring to boil, whisk occasionally to make sure nothing is sticking to the bottom of the pan. Boil for 5-7 minutes. Mixture will thicken slightly. Remove from heat and add vanilla.
If you have a sieve, pour mixture through it to remove any cooked egg pieces that might not have incorporated. Fold in coconut and pecan.
Allow to cool in refrigerator for a few hours.
Scoop out filling and place between two Grey Ghost Chocolate Espresso cookies. Cookie sandwiches can be enjoyed now, or stored in an airtight container for a few days.
If you want to really indulge, place cookie sandwiches in freezer for a few hours, then dip half of them into melted chocolate. Top chocolate with more toasted pecans and coconut.