A rich, dense, chocolaty cookie topped with a heavenly coconut pecan frosting and drizzled in chocolate. These German chocolate cookies are a deliciously indulgent dessert!
Chocolate Cookie with Coconut Frosting
One of the best flavor combinations is chocolate and coconut! Some of my other favorite chocolate coconut recipes are German chocolate brownies and coconut caramel cookies. However these German chocolate cookies are my latest obsession!
The cookies themselves are rich and dense, and super flavorful from lots of chocolate. The coconut pecan frosting on top is amazing! I could not stop myself from sneaking it by the spoonful when I was supposed to be frosting the cookies. I absolutely love the combination of flavors and textures, with the chewy coconut, the crunchy pecans and the sweet buttery base. Yum!
Adding a chocolate drizzle bumps up the chocolate flavor even more and makes them even prettier. They’re like all the best flavors of a German chocolate cake, combined in a compact delicious little cookie. They are a must try if you love chocolate and coconut like I do!
How to make German chocolate cookies
To get started, preheat the oven to 350°F. Line two baking sheets with parchment or spray with cooking spray.
Chocolate cookies:
- Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- Combine wet ingredients. In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar and sugar. Add the egg, egg yolk and vanilla and mix to combine. Then add the flour mixture and mix to combine. Gently fold in the chocolate chips.
- Bake cookies. Scoop the dough into 1-inch balls and place on prepared baking sheets. Bake for 10 minutes, then remove from oven and let cool on baking sheet before removing to a cooling rack.
Coconut pecan frosting:
- Combine ingredients. Combine the evaporated milk, sugar, egg yolk and butter in a small saucepan.
- Bring to simmer. Bring the mixture to a simmer over medium-heat, stirring frequently. Simmer for 10 minutes, or until the mixture has thickened and turned a caramel color. Remove from heat and stir in coconut and pecans.
- Spread on top of cookies. Allow the frosting to cool slightly and thicken, then spread on cooled cookies.
- Drizzle with chocolate. Drizzle with semisweet chocolate and let cool before serving. Enjoy!
These German chocolate cookies were a huge hit with the whole family. They were gone in 24 hours! Perfect with a cold glass of milk. :)
More delicious cookie recipes:
- Chocolate Crinkle Cookies
- Almond Joy Cookies
- Peanut Butter Stuffed Chocolate Cookies
- Triple Chocolate Chip Cookies
- Hot Chocolate Cookies
- Pumpkin Chocolate Chip Cookies
German Chocolate Cookies
Ingredients
For the cookies:
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces butter, softened (8 tablespoons)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
For the coconut pecan frosting:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 ounces butter (4 tablespoons)
- 1 cup shredded coconut
- 1/4 cup chopped pecans
- 1/2 cup semisweet chocolate , melted
Instructions
Cookies:
- Preheat the oven to 350°F. Line two baking sheets with parchment or spray with cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar and sugar. Add the egg, egg yolk and vanilla and mix to combine. Then add the flour mixture and mix to combine. Gently fold in the chocolate chips.
- Scoop the dough into 1-inch balls and place on prepared baking sheets. Bake for 10 minutes, then remove from oven and let cool on baking sheet before removing to a cooling rack.
Coconut Pecan Frosting:
- While the cookies are cooling, combine the evaporated milk, sugar, egg yolk and butter in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring frequently. Simmer for 10 minutes, or until the mixture has thickened and turned a caramel color.
- Remove from heat and stir in coconut and pecans. Allow the frosting to cool slightly and thicken, then spread on cooled cookies. Drizzle with semisweet chocolate and let cool before serving.
Originally written by Alicia from The Baker Upstairs.
These were amazing! everyone loved them.
One question: when I made the coconut frosting, the egg yolk cooked in the pan and there were little pieces of cooked egg in the frosting. Do you know how I can prevent that from happening again?
Thanks
Hi Lily! Did you stir all the ingredients together before adding the heat? My guess is that the pot was too hot so the egg cooked faster than it should have. When it’s heated slowly, there shouldn’t be cooked egg chunks.
I will try that next time! Thanks!
Looks so delicious Jamielyn. Have you made them for the holidays? I want to change things up from the Christmas cookies I usually make!
Hope you enjoy! I usually make some of my other recipes for Christmas, but you could add some holiday decorations similar to these ginger molasses cookies to dress them up!
These look delicious! Thanks for sharing!
Wow! These cookies look incredibly delicious! Thank you for sharing this recipe!
Love the idea of making German chocolate cookies!! A little easier than German chocolate cake, with the same delicious flavors :)
Hope you enjoy! :)
German chocolate cake is one of my all time favorites! I’m definitely going to have to try these cookies out asap!
Paige
http://thehappyflammily.com
We love german Chocolate Cake at our house but it doesn’t make a very convenient snack. I am going to make this recipe and use it for an after school/work snack for the kids and the husband. I can’t wait to see their faces when they try these.
These remind us of our sweet grandma from Germany. We must make a batch and surprise her with them. Thank you for sharing!