1. Heat oven to 350°F. 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.
2. Shape batter into 1-1/4 inch balls. Place on ungreased cookie sheet; flatten slightly.
3. 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. Makes 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 MOUNDS 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.