German Chocolate Whoopie Pies

German Chocolate Whoopie Pies -- I came across this recipe in Bon Appetit last month.  I was waiting for the perfect opportunity to make these and it came this past week.  My good friend Kristin celebrated her birthday on Tuesday.  We have the same taste when it comes to desserts -- the more chocolate the better, the sweeter the better.  I knew she would love these. 

German Chocolate Whoopie Pies
Source:  bon appétit
Yields:  15 Whoopie Pies

Cookies
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon baking soda
1/2 cup nonhydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature
1 cup sugar
2 large egg yolks
1 tablespoon vanilla extract
1 cup whole milk

German Chocolate Filling
1/2 cup evaporated milk
2 large egg yolks
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups sweetened flaked coconut
3/4 cup chopped toasted pecans

Chocolate Ganache
3 tablespoons heavy whipping cream
1/2 cup bittersweet chocolate chips

Directions
Cookies
Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.

Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough.  Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.

German Chocolate Filling
Whisk evaporated milk, egg yolks, and vanilla in heavy large saucepan to blend. Whisk in sugar and pinch of salt. Add butter. Stir constantly over medium heat until mixture thickens and turns golden, 8 to 10 minutes (do not boil). Remove saucepan from heat, stir in coconut and pecans. Transfer German chocolate filling to bowl and cool completely, stirring occasionally. Cover and chill until filling is slightly firmer, about 1 hour.  Can be made 1 days ahead. Keep chilled.

Chocolate Ganache
Line 2 large rimmed baking sheets with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool ganache until lukewarm but still spreadable, about 15 minutes.

Spread 1 rounded tablespoon German chocolate filling on bottom (flat side) of half of cookies. Place cookies, filling side up, on prepared baking sheet. Spoon 1 teaspoon chocolate ganache onto bottom (flat side) of remaining half of cookies. Place 1 ganache-topped cookie, ganache side down, atop each German chocolate-filled cookie, pressing slightly to adhere.  Can be made 1 day ahead. Cover and refrigerate in airtight container.