German Chocolate Cookies!
Cookies:
1 box Betty Crocker German chocolate cake mix
2 eggs
1/3c oil
Preheat oven to 350. Mix all ingredients thoroughly, chill for 1 hr. Roll 1tbsp segments into a ball, place on parchment lined cookie sheet. Bake for 8-10min. Cookies will look slightly underdone and puffy, they will flatten as they cool. Let cool to room temperature before filling.
Filling:
1/2c dark brown sugar, lightly packed
1/2c white sugar
3/4c evaporated milk
3 egg yolks
1/2c softened butter (I use salted but you can use unsalted if you prefer to adjust the salt level to your preference)
1c finely chopped pecans
1c sweetened shredded coconut
(Note: I like to run the coconut and the pecans in the food processor for a couple of pulses to make sure everything is finely chopped, but you can adjust the coarseness of the pecans and coconut to your preference)
1/2tsp kosher salt (I use diamond crystal, cut salt in half to 1/4tsp if using table salt or fine sea salt)
2tsp vanilla extract
1 tsp almond extract (can substitute with extra tsp of vanilla for 1tbsp total of flavoring)
Mix both sugars, evaporated milk, egg yolks, salt, and butter in a medium saucepan over medium-low heat. Stir frequently until it comes to a boil. Once boiling, stir constantly for 8-12 minutes until thick. Stir in extract, coconut, and pecans. Let cool on counter for 20/30 minutes, then transfer covered to fridge until cold.
Place 1-2tbsp filling in center of cookie, then sandwich another cookie on top.
