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.

Why You’ll Love This Recipe

  • Rich Chocolate Flavor: The cookie base is packed with semi-sweet chocolate, providing a deep, satisfying chocolate taste.
  • Decadent Topping: The coconut-pecan frosting is a classic German chocolate flavor combination that adds a layer of creamy, nutty sweetness.
  • Perfect for Special Occasions: These cookies are impressive and delicious, making them ideal for holidays, parties, or gifts.
  • Make-Ahead Friendly: Both the cookies and the topping can be prepared ahead of time, making assembly quick and easy.

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.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Pro Tips for Making the Recipe

  • Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much.
  • Don’t Overcook: Bake the cookies just until they are set to keep them soft and chewy.
  • Cool the Topping: Allow the topping to cool slightly before adding the coconut and pecans to prevent them from becoming too soft.
  • Even Topping: Use a cookie scoop or tablespoon to ensure even portions of topping on each cookie.
  • Chocolate Drizzle: Use a piping bag or a zip-top bag with a corner snipped off for precise chocolate drizzling.

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.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

German Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x
  • Category: Desserts
  • Method: Stovetop,baking
  • Cuisine: American

Description

These German Chocolate Cookies are a decadent treat that combines rich chocolate cookies with a sweet, coconut-pecan topping. A drizzle of melted chocolate adds the perfect finishing touch. They’re a delightful twist on the classic German chocolate cake.


Ingredients

Units Scale

Cookies:

  • 8 ounces semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1/2 cup sugar plus 2 tablespoons
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 teaspoon baking powder
  • 1/2 cup flour

Topping:

  • 12-ounce can evaporated milk
  • 1/2 cup butter
  • 3 large egg yolks
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups shredded coconut (sweetened or unsweetened)
  • 1 1/4 cups pecans, chopped
  • 5 ounces chocolate chips

Instructions

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

Notes

  • Allow the chocolate to cool slightly before adding it to the egg mixture to prevent the eggs from cooking.
  • Chilling the batter makes it easier to handle and prevents excessive spreading.
  • Monitor the topping closely while cooking to prevent scorching.
  • Adjust the amount of coconut and pecans to your preference.
  • For a darker chocolate drizzle, use dark chocolate chips.

Nutrition

  • Calories: 250
  • Sugar: 20g
  • Sodium: 100mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star