German Chocolate Cookies: Easy, Chewy, and Coconut-Pecan Recipe
Soft, fudgy chocolate cookies topped with a gooey coconut-pecan frosting, capturing the beloved flavors of German chocolate cake in cookie form. These decadent treats are perfect for holidays or any special occasion.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 7 oz bittersweet or semisweet chocolate chopped
- 7 tablespoons unsalted butter
- 2 large eggs room temperature
- ⅝ cup granulated sugar
- 7 tablespoons brown sugar packed
- 1 teaspoon vanilla extract
- For the Frosting
- ¾ cup evaporated milk
- ¾ cup granulated sugar
- 2 large egg yolks
- 6 tablespoons unsalted butter
- ⅛ teaspoon salt
- ¾ teaspoon vanilla extract
- ⅞ cup sweetened shredded coconut
- 1⅛ cup chopped pecans
Instructions
- Cookies
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking powder, and salt; set aside.
- Melt chocolate and butter together in microwave-safe bowl in 15-second intervals, stirring until smooth. Let cool slightly.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, and vanilla until combined.
- Add melted chocolate mixture and stir well.
- Gradually stir in dry ingredients until just combined.
- Use a 3-tablespoon scoop to portion dough onto baking sheets.
- Bake for 12 minutes or until cooked through. Remove and cool.
- Frosting
- In a saucepan, combine evaporated milk, granulated sugar, egg yolks, butter, and salt.
- Cook over low-medium heat, stirring constantly until thickened (about 6 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Spread about 2 tablespoons of frosting on each cooled cookie.
Notes
- Use good quality chocolate for best fudgy results.
- Let frosting cool slightly before spreading to prevent melting cookies.
- Store cookies in an airtight container at room temperature up to 3 days.
- Can refrigerate if preferred; bring to room temp before serving.
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