German Chocolate No-Bake Cookies
3/4 cup toasted shredded sweetened coconut
8 ounce cream cheese
3/4 cup chopped toasted pecans
1/2 cup confectioners’ sugar
2 teaspoons vanilla extract
Pinch of kosher salt
40 chocolate wafer cookies, such as Nabisco
1.Place the coconut in a dry skillet and cook over medium high heat, stirring occasionally until golden, about 3-4 minutes. Set aside to cool.
2. Pulse the cream cheese with 1/2 cup of coconut, 1/2 cup of the pecans, confectioners sugar, vanilla extract and a pinch of salt in a food processor until well combined. Transfer the mixture to a medium bowl and place the remaining coconut on a small plate and the remaining pecans on another small plate.
3. Spread about 1 heaping tablespoon of filling on 1 chocolate wafer cookie. Sandwich together with another cookie and press gently so that the filling comes to the edges. Press the edge of cookie with some toasted coconut and chopped pecans. Repeat with the remaining cookies. Serve or refrigerate until ready to serve.
Cook’s Note: These cookies can be made up to 8 hours ahead and stored in a airtight container. Or make the filling up to 2 days ahead and assemble before serving.