German Chocolate Cookies Recipe

These German Chocolate Cookies are a delightful twist on the classic cake, offering a rich chocolate cookie base topped with a decadent coconut-pecan frosting. Imagine a chewy, fudgy cookie crowned with a sweet, nutty topping and a drizzle of melted chocolate. This recipe is perfect for satisfying your sweet cravings with a touch of elegance.

Ingredients

Cookies

• Semi-Sweet Chocolate Chips: Provides a rich chocolate base.
• Butter: Adds moisture and flavor.
• Sugar (plus 2 tablespoons): Sweetens the cookies.
• Vanilla Extract: Enhances the flavor.
• Large Eggs: Acts as a binder.
• Baking Powder: Helps the cookies rise.
• Flour: Forms the base of the cookies.

For the Topping

• Evaporated Milk: Creates a rich, creamy base for the topping.
• Butter: Adds richness and flavor.
• Large Egg Yolks: Thickens the topping.
• Sugar: Sweetens the topping.
• Vanilla Extract: Enhances the flavor.
• Sweetened or Unsweetened Shredded Coconut: Adds texture and flavor.
• Chopped Pecans: Adds a nutty crunch.
• Chocolate Chips (5 ounces): For drizzling on top.

Instructions

Cookies

1. Melt the Chocolate:
   • In a small, microwave-safe bowl, combine the chocolate chips and butter.
   • Microwave in 10-second intervals, stirring each time, until melted and smooth.
   • Set aside to cool slightly.
2. Combine Wet Ingredients:
   • In a large bowl, whisk together the sugar, vanilla, and eggs.
3. Combine Dry Ingredients:
   • In a small bowl, whisk together the flour and baking powder.
4. Mix the Batter:
   • Add the cooled chocolate to the egg mixture and whisk until smooth.
   • Add the dry ingredients and mix well.
5. Chill the Batter:
   • Place the batter in the refrigerator for 20-30 minutes until it firms up slightly.
6. Bake the Cookies:
   • Preheat the oven to 350 degrees Fahrenheit.
   • Using a cookie scoop, place balls of dough on a baking sheet, about 2 inches apart.
   • Bake for 10 minutes.
   • Remove and cool on a wire rack.

Topping

1. Cook the Base:
   • In a medium saucepan, combine the evaporated milk, butter, egg yolks, sugar, and vanilla.
   • Cook over low to medium heat, stirring constantly, until the mixture thickens (about 10-15 minutes).
   • Remove from heat and let cool slightly.
2. Add Coconut and Pecans:
   • Stir in the shredded coconut and chopped pecans.
3. Assemble the Cookies:
   • Once the cookies and topping have cooled, spoon a heaping tablespoon of topping onto each cookie.
   • Shape with your hands if needed.
4. Drizzle with Chocolate:
   • Melt the remaining chocolate chips in the microwave until smooth.
   • Drizzle melted chocolate over each cookie.
5. Store:
   • Store leftover cookies in an airtight container for up to 3 days.

How to Serve

• Dessert: Serve as a delightful dessert for any occasion.
• Holidays: Perfect for holiday gatherings and cookie exchanges.
• Gifts: Package them in decorative boxes or tins for homemade gifts.

Make Ahead and Storage

Storing Leftovers

• Store leftover cookies in an airtight container at room temperature for up to 3 days.

Make Ahead

• The cookie dough can be made ahead and stored in the refrigerator for up to 2 days.
• The topping can also be made a day in advance and stored in the fridge.

FAQs

Can I use unsweetened coconut?

• Yes, you can use unsweetened coconut. You may want to add a bit more sugar to the topping if you do.

Can I use a different type of nut?

• Yes, you can use other nuts like walnuts or almonds instead of pecans.

Can I make these cookies gluten-free?

• Yes, you can use a gluten-free flour blend. Be sure to use a blend that substitutes 1:1 for regular flour.

Can I freeze these cookies?

• Yes, you can freeze these cookies. Freeze them without the drizzle. Once frozen solid, store them in a freezer safe bag. Thaw before drizzling with melted chocolate.

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