Ingredients
- 2 eggs
- 300 gr sugar
- 280 gr butter
- 220 gr all purpose flour
- 200 gr pecans (finely chopped)
- 110 gr packed brown sugar (light)
- 85 gr corn syrup (light)
- 80 gr mounds sweetened coconut flakes (toasted)
- 55 gr hersheys cocoa
- 30 ml milk
- 4 gr vanilla extract
- 4 gr vanilla
- 3 gr baking soda
- 1 gr salt
Heat oven to 180ºC 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 3 cm 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.
