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 Cookies 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, oatmeal coconut chocolate chip cookies 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
These cookies do take a few more steps than your typical chocolate chip cookies, but I promise they are worth it.
To get started, preheat the oven to 350°F. Line two baking sheets with parchment or spray with cooking spray so that the cookies don’t stick to the bottom of the pan.
- 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
While the cookies cool, get started on the coconut pecan frosting. Combine the evaporated milk, sugar, egg yolk and butter in a small saucepan and bring to a simmer. Let simmer for about 10 minutes, or until the mixture thickens and turns a caramel color. Make sure to stir frequently so the mixture doesn’t burn.
Once it thickens, remove from heat and fold in the shredded coconut and chopped pecans. Let the frosting cool slightly, then spread on top of the cooled cookies. Then add a drizzle of melted chocolate over the frosting layer!
Baking Tips
- Soften the butter so that it’s at room temperature before creaming with the sugars.
- Measure the flour using the spoon and level technique for the most accurate results.
- Don’t over mix the batter so that your cookies stay soft and fluffy.
- Bake until the edges are just barely golden. They’ll continue baking on the pan but will still have that gooey center.
- Frequently stir the frosting the entire time it cooks. This will keep it from burning, as well as keep the eggs from curdling.
Variations
There a few different ways to make these German chocolate cookies your own. Instead of a chocolate drizzle, add a whole pecan on top of the frosting in the center of each cookie. Or use chocolate chunks instead of chocolate chips for an even richer chocolate flavor. You can even add a second cookie on top of the frosting to make a chocolate whoopie pie!
How to Store German Chocolate Cookies
Any leftover cookies will stay fresh for about 3 days in an airtight container in the refrigerator. Let the cookies sit at room temperature before enjoying so that the frosting has time to soften.
To freeze, place on a baking sheet and freeze cookies for 30-60 minutes, or until hardened. Then transfer to a zip top bag or freezer container where you can stack and freeze for up to 3 months. I do prefer to place a piece of parchment paper in between the stacked layer.
More Delicious Cookie Recipes:
- Almond Joy Cookies
- Peanut Butter Stuffed Chocolate Cookies
- Triple Chocolate Chip Cookies
- Easy Coconut Macaroons
- Turtle Cookies
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German Chocolate Cookies
Ingredients
German Chocolate Cookies
- 1 ¼ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- 4 ounces butter , softened (8 Tablespoons)
- ¾ cup light brown sugar , packed
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips , or chopped German chocolate
Coconut Pecan Frosting
- ½ cup evaporated milk
- ½ cup granulated sugar
- 1 large egg yolk
- 2 ounces butter (4 Tablespoons)
- 1 cup shredded coconut , I prefer sweetened
- ¼ cup chopped pecans
- ½ cup semisweet chocolate , melted
Instructions
Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment. Prepare ingredients.
- 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 white 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.
- Spread frosting on cooled cookies. Drizzle with melted semisweet chocolate and let cool before serving.
Video
Notes
- Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter.
- Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
- Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe contributed by Alicia from The Baker Upstairs.
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. :)
Sweetened coconut?
I like to use sweetened, but you can use unsweetened coconut flakes if preferred.