German Chocolate Cookies

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!

One of the best flavor combinations is chocolate and coconut! They taste perfectly sweet and nutty together. Some of my other favorite chocolate coconut recipes are German chocolate brownies and coconut caramel cookies.

Who here loves cookies? They are pretty much my spirit animal. :) I bake at least one batch of cookies every week and love having them around for after-school snacks and late night TV-watching munchies. I’ve made just about every variety under the sun and 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:

1. Combine dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
2. 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.
3. 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:

1. Combine ingredients. Combine the evaporated milk, sugar, egg yolk and butter in a small saucepan.
2. 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.
3. Spread on top of cookies. Allow the frosting to cool slightly and thicken, then spread on cooled cookies.
4. 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

Course: Dessert

Cuisine: German

Keyword: german chocolate cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Let Cool: 10 minutes

Total Time: 40 minutes

Servings: 24

Calories: 233

Author: Jamielyn Nye

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!

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Ingredients

For the cookies:

• 1 1/4 cups flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces butter, softened (8 tablespoons)
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 large egg + 1 egg yolk
• 1 teaspoon vanilla
• 1 cup chocolate chips

For the coconut pecan frosting:

• 1/2 cup evaporated milk
• 1/2 cup 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.

Nutrition

Serving: 1cookie | Calories: 233kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 94mg | Potassium: 117mg | Fiber: 2g | Sugar: 20g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

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Originally written by Alicia from The Baker Upstairs.