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
- 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.
- Combine Wet Ingredients:
- In a large bowl, whisk together the sugar, vanilla, and eggs.
- Combine Dry Ingredients:
- In a small bowl, whisk together the flour and baking powder.
- Mix the Batter:
- Add the cooled chocolate to the egg mixture and whisk until smooth.
- Add the dry ingredients and mix well.
- Chill the Batter:
- Place the batter in the refrigerator for 20-30 minutes until it firms up slightly.
- 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
- 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.
- Add Coconut and Pecans:
- Stir in the shredded coconut and chopped pecans.
- 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.
- Drizzle with Chocolate:
- Melt the remaining chocolate chips in the microwave until smooth.
- Drizzle melted chocolate over each cookie.
- 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.
German Chocolate Cookies Recipe
- 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
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
- 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.
- Add Coconut and Pecans: Add the shredded coconut and chopped pecans and stir.
- 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.
- Melt Chocolate Drizzle: Melt the remaining 5 ounces of chocolate chips in the microwave in short intervals until smooth. Drizzle over the cookies.
- 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