Description
German Chocolate Cookies combine rich, chewy chocolate cookies with a luscious coconut pecan frosting for a decadent treat that’s ready in just 40 minutes. A classic dessert transformed into an irresistible handheld version!
Ingredients
- Cookies:
- 1 cup salted butter, softened
- 2 cups light brown sugar, packed
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups chopped pecan pieces
- 3 cups shredded coconut
- Melted chocolate, for drizzling (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar using a stand or hand mixer.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Use a small cookie scoop to portion out dough onto prepared baking sheets. Bake for 8–10 minutes.
- Optional: While cookies are still warm, gently press down to flatten slightly for easier frosting later.
- Cool cookies completely on wire racks before frosting.
- Make the Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, vanilla, and salt. Stir constantly for about 12 minutes until thickened.
- Remove from heat and stir in shredded coconut and chopped pecans. Let cool to room temperature until thick and spreadable.
- Top each cooled cookie with a spoonful of frosting and spread to the edges. Drizzle with melted chocolate if desired.
- Serve immediately or chill to help set the frosting and drizzle.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
- Substitutes: Walnuts can be used in place of pecans. For less chewiness, substitute half the brown sugar with white sugar.
- Doneness tip: Cookies are dark in color—check after 8 minutes. If the edge leaves an indent when pressed, bake 2 minutes more.
- Cookies are delicious even without the frosting, but the frosting elevates them to a truly indulgent dessert.
Nutrition
- Serving Size: 1 cookie
- Calories: 285
- Sugar: 22g
- Sodium: 145mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 48mg
