Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.
2. Step2
   In a microwave-safe bowl, combine semisweet and milk chocolate and microwave in 30 second intervals, stirring between each, until completely melted. Whisk until smooth.
3. Step3
   In a medium bowl, combine 12 tablespoons melted butter, sour cream, eggs, vinegar, vanilla and food coloring; whisking until combined. In a separate bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Gradually add to butter mixture, mixing completely between additions, just until combined. Stir in melted chocolate.
4. Step4
   Using a spoon, place heaping tablespoonfuls of batter on prepared baking sheets.
5. Step5
   Bake for 8 to 10 minutes, or until cookies spring back when lightly pressed. Cool 10 minutes on baking sheets, then transfer to racks to cool completely.
6. Step6
   Meanwhile, for the filling, cream 1 cup softened butter and powdered sugar. Add marshmallow crème and vanilla. Whip for 3 minutes, or until fluffy.
7. Step7
   Sandwich two cookies with icing, then roll in shredded coconut.