If you’re anything like me and a choco-coconut-nut combo sounds like paradise, then buckle up because this German Chocolate Cookies with Coconut and Pecans Recipe will rock your cookie world. Imagine chewy, fudgy chocolate cookies topped with that luscious, caramel-like coconut and pecan topping that German chocolate cake fans swoon over. Seriously, these cookies are one of those recipes where every bite feels like a warm hug. Keep reading because I’m sharing all my best tips to help you nail this fan-freaking-tastic treat!
Why You’ll Love This Recipe
- Classic flavors in cookie form: All the beloved elements of German chocolate cake, but portable and chewy.
- Perfect texture balance: Chocolate cookies that aren’t dry with that rich, gooey coconut-pecan topping.
- Family favorite every time: My family literally begs for these at holidays and bake sales – they vanish fast!
Ingredients You’ll Need
I love how these ingredients come together to give you that authentic German chocolate flavor, but in a convenient cookie size. Plus, grabbing quality pecans and the right cocoa powder really makes a difference in taste here.
- Large egg yolks: These add richness and help create the luscious coconut-pecan filling texture.
- Evaporated milk: Adds creaminess and depth to the topping—don’t skip it!
- Unsalted butter: Using unsalted gives more control over saltiness; softened butter helps with fluffy cookie dough.
- Light brown sugar: Packed firmly for that subtle molasses flavor that’s key for both dough and filling.
- Granulated sugar: Adds balance and sweetness to cookie dough and filling.
- Table salt: Just a pinch to enhance flavor throughout.
- Vanilla extract: Brings warmth and rounds out all those sweet flavors beautifully.
- Toasted pecans: Toasting intensifies nuttiness and adds crunch to the topping.
- Sweetened shredded coconut: Essential for that chewy, caramelized topping everyone loves.
- Natural cocoa powder: Gives the cookies their rich chocolate base—go for a good quality one for the best results.
- Large eggs: Incorporate properly to keep cookies tender yet structured.
- Cake flour: Using cake flour here creates that soft, tender crumb—regular flour will make it denser.
- Baking powder and baking soda: Both help the cookies rise gently to just the right texture.
Variations
I’ve tried a few tweaks over the years, and you’ll find it easy to customize this German Chocolate Cookies with Coconut and Pecans Recipe to match what your family loves or what you have in the pantry.
- Nut substitutions: My sister is allergic to pecans, so I swapped in walnuts once, and the cookies still got rave reviews.
- Coconut type: If you prefer less sweetness, try unsweetened shredded coconut—you’ll get that chewy texture with less sugar.
- Chocolate upgrade: For an extra indulgence, add mini chocolate chips to the cookie batter before baking. It’s a total crowd-pleaser.
- Salted butter twist: I’ve experimented with salted butter when that’s all I had, just reduced the added salt slightly, and it worked fine.
How to Make German Chocolate Cookies with Coconut and Pecans Recipe
Step 1: Make the Coconut-Pecan Filling
Start by whisking the egg yolks and evaporated milk together in a saucepan over medium heat. I usually stir constantly to avoid scrambling—this takes about 5 minutes until the mixture thickens to a soft custard. Once thickened, remove from heat and stir in butter pieces, light brown sugar, granulated sugar, salt, and vanilla. Finally, fold in your toasted pecans and shredded coconut. Let this cool completely—that’s the gooey topping that will make these cookies unforgettable.
Step 2: Prepare the Chocolate Cookie Dough
In a large bowl, cream together softened unsalted butter with both granulated and brown sugars until light and fluffy. This usually takes me about 3-4 minutes with a mixer on medium speed. Then add the egg and egg yolk along with vanilla extract, beating well after each addition. In a separate bowl, sift together cake flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet, mixing just until combined—don’t overmix or your cookies can get tough.
Step 3: Shape and Bake Your Cookies
I like to scoop the dough into balls using a cookie scoop (about 1.5 tablespoons each), spacing them a couple inches apart on parchment-lined baking sheets. Bake at 350°F (175°C) for about 10 minutes, until cookies are set but not fully firm. Then remove the tray from the oven and quickly top each cookie with a generous spoonful of the coconut-pecan filling. Pop them back in the oven for another 8-10 minutes until the topping is bubbly and golden. Watching the topping caramelize is one of my favorite parts!
Step 4: Cool and Enjoy
Let the cookies cool completely on the baking sheet so that topping sets nicely. It’s tempting to dig in right away—I’ve definitely been guilty! But trust me, they slice cleaner and hold their shape better after cooling.
Pro Tips for Making German Chocolate Cookies with Coconut and Pecans Recipe
- Toast Your Pecans: Toasting nuts always takes flavor up a notch—I do it in a dry skillet until fragrant, about 5 minutes.
- Watch Your Heat When Making Filling: Stir constantly and keep your heat medium to low to avoid curdling the egg yolks.
- Use Cake Flour: I learned from experience that using regular all-purpose flour makes the cookies too dense; cake flour gives the perfect soft crumb.
- Don’t Overbake: Remove cookies right when edges set but the centers are still soft to maintain that chewy goodness.
How to Serve German Chocolate Cookies with Coconut and Pecans Recipe
Garnishes
I often sprinkle a tiny pinch of flaky sea salt on the topping right before baking—it enhances the sweetness beautifully. If I’m feeling fancy, a light drizzle of melted dark chocolate on top after cooling adds gorgeous contrast and flavor.
Side Dishes
These cookies pair perfectly with a tall glass of cold milk or a simple cup of black coffee to balance the sweetness. For a festive twist, I like serving them alongside homemade vanilla ice cream or a scoop of coconut sorbet for summer gatherings.
Creative Ways to Present
For birthdays or holidays, I like stacking these cookies on a tiered dessert tray with sprigs of fresh mint or edible flowers—makes a stunning centerpiece. Wrapping individual cookies in parchment and tying with twine also makes for charming edible gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover German Chocolate Cookies with Coconut and Pecans in an airtight container at room temperature. They stay fresh and chewy for up to 4 days, though they rarely last that long in my house!
Freezing
Freezing these cookies works wonders if you want to prep ahead. I freeze baked and cooled cookies layered between parchment paper in a freezer-safe container. When thawed at room temp, they taste just as good as fresh.
Reheating
To revive warmed-up cookies, I pop them in a preheated 300°F oven for about 5 minutes—this gently softens the coconut topping and refreshes the chocolate cookie beneath without drying them out.
FAQs
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Can I make this recipe dairy-free or vegan?
While this recipe relies on butter and evaporated milk for its signature flavor and texture, you could experiment with plant-based butter and coconut milk alternatives. However, because of the egg yolks in the coconut topping, it’s less straightforward to make vegan without significantly changing the flavor and texture. For dairy-free versions, swap with vegan butter and evaporated coconut milk, but expect a slightly different taste and texture.
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Why is cake flour recommended for the cookie dough?
Cake flour has a lower protein content than all-purpose flour, which means it produces a softer, more tender crumb. In this German Chocolate Cookies with Coconut and Pecans Recipe, using cake flour helps keep the cookies chewy and tender, avoiding a dense, cakey texture.
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How do I know when the coconut-pecan topping is done baking?
When the topping is bubbly and golden brown around the edges, it’s perfectly baked. The coconut should have a slight caramel color, and you’ll notice a toasty aroma. Avoid overbaking or the topping can become dry.
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Can I prepare the coconut-pecan filling ahead of time?
Yes! You can make the filling a day in advance and refrigerate it in an airtight container. Just bring it to room temperature and give it a quick stir before topping the cookies just before baking.
Final Thoughts
This German Chocolate Cookies with Coconut and Pecans Recipe has become one of my absolute go-to desserts when I want something special but not fussy. I love how it delivers the nostalgic flavors and textures of German chocolate cake in fun, easy-to-share cookies. Between the rich chocolate base and that gooey, nutty topping, you and everyone you bake for will be hooked. So, grab your ingredients, and give these a try—you won’t regret it, and your kitchen will smell incredible!
Print
German Chocolate Cookies with Coconut and Pecans Recipe
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
German Chocolate Cookies combine the rich, gooey coconut-pecan topping of the classic German chocolate cake with chewy chocolate cookies for a deliciously unique treat. This recipe features a creamy, nutty filling spread over soft, cocoa-flavored cookies, perfect for chocolate lovers looking for a nostalgic twist in cookie form.
Ingredients
Filling:
- 3 large egg yolks
- ¾ cup evaporated milk
- 6 tablespoons unsalted butter, cut into 6 pieces
- ½ cup light brown sugar, firmly packed
- ¼ cup granulated sugar
- ¼ teaspoon table salt
- 1 teaspoon vanilla extract
- ¾ cup toasted pecans, chopped
- 1 ½ cups sweetened shredded coconut
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- ½ cup natural cocoa powder
- 1 large egg + 1 egg yolk, room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Instructions
- Prepare the filling: In a medium saucepan, combine the egg yolks, evaporated milk, butter, light brown sugar, granulated sugar, and salt. Cook over medium heat, stirring constantly until the mixture thickens and reaches a pudding-like consistency, about 7-10 minutes. Remove from heat and stir in vanilla extract, toasted pecans, and shredded coconut. Set aside to cool.
- Make the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and egg yolk, followed by the vanilla extract. In a separate bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Shape and bake the cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded tablespoons of cookie dough onto prepared sheets, spacing them about 2 inches apart. Bake for approximately 8-10 minutes or until the cookies are set but still soft in the center. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Top the cookies: Once the cookies are completely cooled, generously dollop or spread the prepared coconut-pecan filling over each cookie. The filling will be spreadable but thick enough to hold its shape.
- Serve and store: Allow the filled cookies to set slightly before serving. Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Notes
- German chocolate cookies offer all the rich flavors of the traditional German chocolate cake but in a convenient cookie form.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, or toast in a dry skillet over medium heat until lightly browned.
- Using cake flour instead of all-purpose flour keeps the cookies tender and soft.
- The filling is best spread on fully cooled cookies to prevent melting.
- This recipe includes a how-to video to guide you through the steps for perfect results.
Nutrition
- Serving Size: 1 cookie
- Calories: 256 kcal
- Sugar: 21 g
- Sodium: 132 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 53 mg
