14 ounces sweetened condensed milk
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2 egg yolks
1/2 cup butter, cut into tablespoons
1 teaspoon vanilla extract
1 1/3 cups sweetened coconut
1 cup pecans, chopped
In a medium bowl, whisk together flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the butter and both sugars. Beat in the eggs, then vanilla. Slowly beat in flour mixture.
Stir in the coconut, pecans and chocolate. Chill dough for a hour.
Preheat the oven to 375 degrees.
Line two cookie sheets with parchment paper. Scoop dough by heaping tablespoons onto each sheet. Bake 10 to 12 minutes or until edges are firm. Let cool 5 minutes before removing to cooling racks. Cool cookie sheets between each use and keep the dough chilled until ready.
Heat milk, yolks and butter in medium saucepan. Stir until butter has melted. While constantly stirring, cook the mixture until thickened and bubbly. Remove from the heat and stir in vanilla, coconut and pecans. Cool completely.
To assemble sandwiches, turn half the cookies upside-down. Spoon some filling onto each upside-down cookie. Top with remaining cookies.
Makes 21 sandwich cookies or about 3 1/2 dozen single cookies.
— Adapted by Carla Cardello of McConnellsburg, Pa.
Coconut Oatmeal Crasin
1 cup shortening
1 cup brown sugar
1 cup white sugar