Hi Sandra :-) Here are 2 recipes that I found on the internet. I have not tried either of them. I sure hope that one of them is what you are looking for.

German Chocolate Sandwich Cookies

1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
2/3 cup Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
Coconut and Pecan Filling (recipe follows)

Heat oven to 350F. Combine flour, sugar, butter, cocoa, baking soda, salt, eggs, milk and vanilla in large bowl. Beat at medium speed of mixer until blended (batter will be stiff). Stir in pecans.

Shape batter into 1-1/4 inch balls. Place on ungreased cookie sheet; flatten slightly.

Bake 9 to 11 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about 1 heaping tablespoon Coconut and Pecan Filling onto bottom of one cookie. Top with second cookie to make sandwich. Serve warm or at room temperature. About 17 sandwich cookies.

Note: Cookies can be reheated in microwave. Microwave at high (100%) 10 seconds or until filling is warm.

Coconut and Pecan Filling

1/2 cup (1 stick) butter or margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup Sweetened Coconut Flakes, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract

Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup. Stir constantly, until thick and bubbly. Remove from heat; stir in coconut, pecans and vanilla. Use warm. About 2 cups filling.

To toast coconut: Heat oven to 350°F. Spread coconut in even layer on baking sheet. Bake 6 to 8 minutes, stirring occasionally, until golden

CHOCOLATE-COCONUT SLICES

Filling
3 ounces cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup chopped nuts

Dough
6 tablespoons butter or margarine, softened
1 cup confectioners’ sugar
1 egg, lightly beaten
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1 1/2 cups self-rising flour

Filling: In a small bowl, beat cream cheese, sugar and 1 teaspoon vanilla extract until smooth. Stir in coconut and nuts; chill.

Dough: In a large mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg, chocolate, and 1 teaspoon vanilla extract until well blended. Stir in flour, blending thoroughly. Knead to form a smooth ball. Shape into a rectangle; wrap in plastic wrap. Chill for 30 minutes.

Roll dough, between 2 pieces of wax paper, into a 14 x 4 x 1/2-inch rectangle; remove the top piece of paper. Shape cream cheese mixture into a 14-inch roll; place on the dough. Roll dough around the filling; seal the edges. Wrap in plastic wrap; refrigerate for 2 hours.

Preheat oven to 375 degrees F. Spray cookie sheets with nonstick vegetable spray.

Cut dough into 1/4-inch slices. Place on prepared cookie sheets. Bake for 8 to 10 minutes or until delicately browned. Cool for 1 minute. Remove from cookie sheets; cool on a wire rack.