German chocolate cookies are a decadent twist on the classic German chocolate cake. These rich, fudgy cookies are topped with a luscious coconut-pecan topping that’s sweet, nutty, and irresistibly delicious. Perfect for holidays, parties, or anytime you’re craving a unique dessert, these cookies are sure to impress!
Why You’ll Love This Recipe
- Combines the flavors of German chocolate cake into a handheld treat.
- Soft and chewy chocolate cookies topped with a gooey coconut-pecan frosting.
- Perfect for gifting or as a show-stopping dessert for gatherings.
- Easy to prepare with pantry-friendly ingredients.
- A must-try for chocolate and coconut lovers!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder (unsweetened)
- Baking soda
- Salt
- Semi-sweet chocolate chips (optional)
For the Coconut-Pecan Topping:
- Sweetened condensed milk
- Unsalted butter
- Egg yolks
- Vanilla extract
- Shredded sweetened coconut
- Chopped pecans
Directions
Make the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla:
- Mix in the eggs, one at a time, followed by the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in chocolate chips if using.
- Scoop and Bake:
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Coconut-Pecan Topping:
- Cook the Base:
- In a medium saucepan, combine the sweetened condensed milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes).
- Add Flavorings and Mix-Ins:
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the mixture to cool slightly.
Assemble the Cookies:
- Top the Cookies:
- Spoon a generous amount of the coconut-pecan topping onto each cooled cookie, spreading it evenly.
- Optional Garnish:
- Drizzle melted chocolate over the topping for an extra touch of decadence.
- Serve:
- Let the cookies set before serving or storing.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Prep Time: 15 minutes.
- Cook Time: 10 minutes (cookies) + 10 minutes (topping).
- Total Time: 35-40 minutes.
Variations
- Double Chocolate: Use dark cocoa powder and add white chocolate chips to the dough.
- Salted Caramel Twist: Drizzle salted caramel sauce over the coconut-pecan topping.
- Almond Joy Inspired: Add chopped almonds to the topping for a nutty variation.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for the cookies.
- Vegan Version: Use vegan butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and dairy-free condensed milk.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Freezing: Freeze undecorated cookies in a freezer-safe bag for up to 3 months. Thaw and add the topping before serving.
- Reheating: Serve cookies at room temperature or slightly warm. Avoid reheating the topping, as it may melt.
FAQs
Can I use unsweetened coconut?
Yes, but the topping will be less sweet. You can adjust by adding a teaspoon of sugar or honey if desired.
Can I make the topping in advance?
Yes, prepare the topping up to 2 days ahead and store it in the refrigerator. Warm slightly before using.
Why are my cookies too hard?
Overbaking can cause the cookies to become hard. Remove them from the oven while they’re still soft in the center.
Can I skip the egg yolks in the topping?
Egg yolks help thicken the topping. For an egg-free version, use cornstarch as a thickener (1 tablespoon mixed with water).
What type of chocolate works best for drizzling?
Semi-sweet or dark chocolate works well for a balanced sweetness.
Can I make smaller or larger cookies?
Yes, adjust the dough size and baking time accordingly. Smaller cookies will bake faster, while larger cookies may need an extra minute or two.
Are these cookies nut-free?
The traditional recipe includes pecans, but you can omit them or substitute with sunflower seeds for a nut-free version.
Can I use regular milk instead of condensed milk?
No, condensed milk is essential for the rich, caramelized texture of the topping.
How do I prevent the topping from sliding off?
Make sure the cookies are completely cool before adding the topping, and allow the topping to set before serving.
Can I use a different cookie base?
Yes, sugar cookies or shortbread cookies make excellent bases for the coconut-pecan topping.
Conclusion
German chocolate cookies are a delicious, indulgent treat that combines soft chocolate cookies with a rich coconut-pecan topping. They’re a perfect dessert for any occasion and are sure to impress your family and friends. Try them out for your next gathering and watch these cookies disappear in no time!
Print
German Chocolate Cookies
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: Approximately 3 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft and fudgy chocolate cookies topped with a luscious coconut-pecan frosting and finished with a drizzle of melted chocolate.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Drizzle:
- 1/2 cup semisweet chocolate chips
- 1 teaspoon coconut oil or shortening
Instructions
- Prepare the Cookies:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Coconut-Pecan Frosting:
- In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, unsalted butter, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color, about 10-12 minutes.
- Remove from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool to room temperature.
- Assemble the Cookies:
- Once the cookies and frosting have cooled, spread a generous tablespoon of the coconut-pecan frosting onto each cookie.
- Add the Chocolate Drizzle:
- In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil or shortening. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and melted.
- Drizzle the melted chocolate over the frosted cookies using a spoon or a piping bag.
- Allow the chocolate drizzle to set before serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Make-Ahead: Both the cookies and frosting can be prepared a day in advance. Store the cookies in an airtight container and refrigerate the frosting. Allow the frosting to come to room temperature before assembling.