german chocolate sandwich cookies (gluten-free)

By jab120638

Ingredients

• 3 cups (12 ounces) confectioners’ sugar
• 3/4 cup (3 ounces) Dutch-process cocoa powder
• 1/4 teaspoon instant espresso powder
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 5 ounces bittersweet chocolate, chopped
• 1/2 cup unsweetened coconut
• 1 cup pecans, toasted and finely chopped
• 4 large egg whites, room temperature

Details

Servings 1
Adapted from hungryrabbitnyc.com

Preparation

Step 1

1. Adjust oven rack to middle position; heat oven to 325℉. In a medium bowl, whisk together confectioners’ sugar, cocoa, espresso, and cinnamon; stir in chopped chocolate, coconut and pecans. Add egg whites; stir with silicon spatula until just incorporated. Mixture will be thick.

2. Drop about 2 tablespoons of dough, approximately 3 inches apart, onto 2 silpat or parchment-lined rimmed baking sheets. Bake one sheet at a time until cookie are set, about 20 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.

Filling
adapted from Cook’s Illustrated

INGREDIENTS
2 large egg yolks
6 ounces evaporated milk (1/2 can)
1/2 cup granulated sugar (3-1/2 ounces)
2 tablespoons light brown sugar, packed
3 tablespoons unsalted butter cut into small pieces
1/8 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 cups sweetened shredded coconut, (about 3-1/2 ounces)
3/4 cup finely chopped pecans (3 ounces), toasted

DIRECTIONS
1. Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 5 minutes.

2. Remove from heat, whisk in vanilla, then stir in coconut. Transfer mixture to bowl and cool until just warm. Cover bowl with plastic wrap and refrigerate, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)

Assembly
1.Using an offset spatula, spread about 2 tablespoons of filling onto the bottom of a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 5 days in the refrigerator.