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
- 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
