*  Exported from  MasterCook  *

                 Fudgey German Chocolate Sandwich Cookies

Recipe By     : 
Serving Size  : 17   Preparation Time :0:00
Categories    : Bars                             Cookies
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1-3/4  cups          all-purpose flour
   1-1/2  cups          sugar
     3/4  cup           butter or margarine -- softened
     2/3  cup           Hershey's® cocoa
     3/4  teaspoon      baking soda
     1/4  teaspoon      salt
   2                    eggs
   2      tablespoons   milk
   1      teaspoon      vanilla extract
     1/2  cup           pecans -- finely chopped
                        Coconut and Pecan filling -- see recipe
					
                        COCONUT AND PECAN FILLING

     1/2  cup           butter or margarine
     1/2  cup           packed light brown sugar
     1/4  cup           light corn syrup
   1      cup           Mounds Sweetened Coconut Flakes -- toasted
   1      cup           pecans -- finely chopped
   1      teaspoon      vanilla

Heat oven to 350°

Stir together flour, sugar, butter, cocoa, baking soda and salt in large bowl.
Add eggs, milk and vanilla; beat on medium speed of electric mixer until
blended.  Dough will be stiff.  Stir in pecans.

Shape dough onto 1-1/4 inch balls.  Place on ungreased cookie sheet; flatten
slightly.

Bake 9 to 11 minutes or until almost set.  Cool slightly; remove from cookie
sheet to wire rack.  Cool completely.  Prepare Coconut and Pecan filling.  Put
cookies together in pairs with about 1 heaping tablespoon filling for each
cookie.  Serve warm or at room temperature.

Directions for Filling:

Melt butter in medium saucepan over medium heat; add brown sugar and corn
syrup.  Stir constantly until thick and bubbly.  Remove from heat; stir in
coconut, pecans and vanilla.  Use warm.  Makes about 2 cups.