1 Box Devils Food Cake Mix
3/4 Cup Crisco
1/2 Tsp Salt
1 Tsp Espresso Powder
3/4 Cup Evaporated Milk
1/2 Cup Brown Sugar
1/4 Cup Butter
1/2 Tsp Vanilla
1/2 Tsp Salt
3/4 Cup Coconut Flakes
1/2 Cup Chopped Almonds
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl add the eggs, crisco, salt and espresso powder. Mix to combine then add the cake mix. Mix to combine. It will become thick and almost like a dough.
Using a small ice cream scoop (size of a mellon baller) scoop out the batter onto the lined baking sheets. Lightly press each ball into about a 2” diameter and about 1/4 high. They will not spread so you can put them fairly close together.
Bake for about 7-10 minutes. Mine took 9 minutes. Cool completely.
In a saucepan over medium heat add the evaporated milk, brown sugar, butter, vanilla and salt. Whisk together and bring to a boil. Once it boils cook for about 4 minutes whisking constantly until thickens. Remove from heat and add the coconut and almonds. Stir to combine then cool completely.
The cookies should pretty much be the exact same size but if not, try to match up accordingly. Take about 1 tbsp of the filling and spread on one side of the cookie then place the other cookie on top and press gently to even out the filling and smoosh the cookie together. Enjoy.