Directions

1. 1

   Preheat your oven to 375°F and position the rack in the center. Line two large baking sheets with parchment paper. Sift the flour, cocoa powder, baking powder, and baking soda into a medium bowl. In a large bowl, use an electric mixer to beat the butter, sugar, egg yolks, and vanilla extract until well combined, approximately 2 minutes. Alternately add the flour mixture in 3 portions and the milk in 2 portions, beating until incorporated after each addition.

2. 2

   Using a rounded tablespoon, drop the cookie dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake one sheet at a time for 8 to 10 minutes, until the cookies are slightly risen and spreadable but still soft. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough. These cookies can be stored in an airtight container for up to 1 day.

3. 3

   For the German chocolate filling, whisk together the evaporated milk, egg yolks, and vanilla extract in a heavy-bottomed saucepan. Add the sugar and a pinch of salt, then add the cubed butter. Over medium heat, stir the mixture constantly until it thickens, turns golden in color, and reaches 175°F to 178°F on an instant-read thermometer, which should take 8 to 10 minutes. Do not allow it to boil. Remove from heat and stir in the coconut and pecans. Transfer to a bowl and let cool completely, stirring occasionally. Refrigerate for about 1 hour until the filling firms up slightly. This can be made 1 day ahead and kept chilled.

4. 4

   To make the chocolate ganache, heat the heavy cream in a small heavy-bottomed saucepan until it reaches a simmer. Remove from heat, add the chocolate chips, and whisk until the chocolate is completely melted and the mixture is smooth. Let the ganache cool for about 15 minutes until it is lukewarm and spreadable.

5. 5

   Assemble the whoopie pies by spreading 1 rounded tablespoon of the German chocolate filling onto the flat bottom side of half of the cooled cookies. Place these filling-side up on a parchment-lined baking sheet. Spoon 1 teaspoon of chocolate ganache onto the flat bottom side of the remaining cookies. Press one ganache-topped cookie, ganache-side down, onto each filling-topped cookie, pressing gently to secure them together. These can be made 1 day ahead, covered, and refrigerated in an airtight container.