½ cup cocoa powder
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups packed brown sugar
2 teaspoons vanilla extract
¾ cup milk
2 cans (14 ounces each) sweetened condensed milk
3 cups unsweetened shredded coconut
1 cup finely chopped toasted pecans
Heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a large bowl, sift together the cocoa powder, flour, baking soda and salt. Set aside.
In a second large bowl, use an electric mixer on medium-high to beat together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl after each addition. Stir in the vanilla.
Add half of the flour mixture, stirring to combine. Add the milk, scraping the bowl to ensure even mixing. Add the second half of the flour mixture, again scraping the bowl.
Working in batches, drop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between each for spreading. Bake 12-15 minutes, or until slightly firm to the touch. Allow to cool on the baking sheet. Repeat with the remaining dough.
Meanwhile, make the filling: In a large skillet over medium heat, combine the sweetened condensed milk and the coconut. Heat, stirring constantly, until the mixture starts to pull away from the pan and will hold a line when you drag your spoon through it, 8-10 minutes. Allow to cool slightly.
Place the pecans in a shallow bowl or pie pan. Spread a spoonful of the coconut mixture onto the flat side of 1 cooled cookie. Top with another cookie, flat side down, to form a sandwich. Roll the edges of the sandwich cookie in the chopped pecans.
Store in an airtight container between sheets of waxed paper.
Makes 2 dozen cookies.
@Recipe nutrition:Nutrition values per cookie: 410 calories, 21 g fat (13 g saturated), 52 g carbohydrates, 3 g fiber, 7 g protein, 50 mg cholesterol, 190 mg sodium.
Alison Ladman for The Associated Press