German Chocolate Sandwich Cookies

German Chocolate Sandwich Cookies IMAGE Author: Canadian Living Credits: German Chocolate Sandwich Cookies IMAGE

A creamy, sweet and nutty filling takes these cakey chocolate cookies to a whole new level. Fun fact: The inspiration for them—German chocolate cake—is actually not German. They get their name from an American chocolate maker named Samuel German.

  • Portion size 26 servings
  • Credits : Canadian Living: Holiday Baking 2015


  • 3/4 cups unsalted butter softened
  • 1 cup granulated sugar
  • 2 egg yolks
  • 3 tablespoons sour cream
  • 1/2 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 1/2 cup cocoa powder sifted
  • 1/4 teaspoon baking soda
  • salt
  • 1 cup sweetened shredded or flaked coconut
  • 1 cup chopped pecans
  • 2/3 cups granulated sugar
  • 2/3 cups evaporated milk
  • 2 egg yolks
  • 1/4 cup butter
  • 1 teaspoon vanilla


Filling: On separate baking sheets, toast coconut and pecans in 350°F (180°C) oven, stirring once, until coconut is golden and pecans are darkened slightly, 6 to 8 minutes for coconut and about 8 minutes for pecans. Transfer to large bowl; let cool.

Meanwhile, in saucepan, whisk together sugar, evaporated milk and egg yolks; cook over medium heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes. Remove from heat.

Add butter and vanilla, stirring until smooth and butter is melted; stir into pecan mixture. Refrigerate until cold and thickened enough to spread without running, about 2 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large bowl, beat butter with sugar until fluffy; beat in egg yolks, 1 at a time. Beat in sour cream and vanilla. In separate bowl, whisk together flour, cocoa powder, baking soda and salt; stir into butter mixture in 2 additions, just until combined. If necessary, knead gently to form smooth dough.

Roll by 1 tbsp into balls. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly. Bake, 1 sheet at a time, in 350°F (180°C) oven, just until firm, about 8 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely.

Assembly: Spread 1 tbsp of the filling onto bottoms of half of the cookies. Sandwich with remaining cookies, flat sides down. Refrigerate until set, about 30 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

Tip from The Test Kitchen: For a perfectly smooth surface, use the bottom of a glass to flatten each cookie before baking.

Nutritional facts per sandwich cookie: about

  • Fibre 1 g
  • Sodium 41 mg
  • Sugars 14 g
  • Protein 2 g
  • Calories 188.0
  • Total fat 12 g
  • Potassium 98 mg
  • Cholesterol 46 mg
  • Saturated fat 6 g
  • Total carbohydrate 20 g


  • Iron 6.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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German Chocolate Sandwich Cookies