Ingredients:
FILLING:
2/3 cup sugar
1/4 cup butter
5 oz evaporated milk
1 egg, slightly beaten
1 1/3 cups sweetened flaked coconut
3/4 cup finely chopped pecans
COOKIE:
1 1/2 cups sugar
3/4 butter, softened
1/4 cup milk
2 eggs
1 1/2 tsp vanilla
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 tsp baking soda
Directions:
1. Combine all the ingredients except coconut and pecans in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to boil and thickens (8 to 10 minutes). Stir in coconut and pecans. Cover, refrigerate at least 1 hour.
2. Heat oven to 350 F. Combine 1 1/2 cups sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, eggs, and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and baking soda. Beat until well mixed.
3. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 11 minutes or until top springs back lightly when touched. Cool completely.
4. Spread 1 level tablespoon filling on flat-side of 1 cookie; top with second cookie, flat-side down. Squeeze together gently. Repeat with remaining cookies.