Ingredients
Chocolate Cookie Dough
1 ½ cups of flour
½ cup of cocoa powder, all natural (not Dutch processed)
¼ teaspoon of cinnamon
½ teaspoon of espresso powder
1 teaspoon of baking soda
½ teaspoon of salt
½ cup of butter, melted (not hot)
½ cup of granulated sugar
½ cup of dark brown sugar, packed
1 large egg
2 tablespoons of light corn syrup
Filling:
11/4 cup heavy cream
1/2 cup of cream of coconut
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 1/2 cup pecans, toasted and finely chopped
2 cups unsweetened coconut, toasted
Preparation
Combine the flour, cocoa powder, cinnamon, espresso powder, baking soda and salt in bowl and mix together thoroughly with a whisk. Set aside. Combine the warm butter, granulated sugar, brown sugar, egg and light corn syrup in a bowl and mix together thoroughly with a whisk. Slowly add flour mixture and stir just until incorporated. Assembly:
Measure out a teaspoon of German chocolate filling and roll into a ½ inch ball. Pinch off a tablespoon of the chocolate dough and flatten into a 1 inch disk. Then place German chocolate filling on the center of the flatten disk. Fold sides up and roll into a one inch ball. Optional: Roll in Turbinado sugar or granulated sugar. Place on parchment lined cookie sheet one inch apart. Bake at 350 degrees F for about 10-12 minutes. Remove from oven and transfer cookies to a cooling rack.
