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!
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.
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.