Description
Delight in these classic German Chocolate Cookies featuring a rich, fudgy chocolate base topped with a decadent coconut-pecan frosting. Perfectly soft and chewy with a deliciously gooey topping, these cookies bring a delightful twist to the traditional German chocolate cake flavors in cookie form.
Ingredients
Scale
Chocolate Cookie Dough
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons butter
- 1/2 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/2 cup all-purpose flour
Coconut-Pecan Frosting
- 12 ounces evaporated milk (about 1 can)
- 1/2 cup butter
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut (sweetened or unsweetened)
- 1 1/4 cups chopped pecans
- 5 ounces chocolate chips
Instructions
- Prepare the Chocolate Dough: In a heatproof bowl, combine 8 ounces of semi-sweet chocolate chips with 2 tablespoons of butter. Melt together over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly. Then mix in 1/2 cup sugar, 2 large eggs, and 1/2 teaspoon vanilla extract until well combined. Stir in 1/4 teaspoon baking powder and 1/2 cup flour until just incorporated to form the cookie dough.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them evenly. Bake for 10-12 minutes until cookies are set but still soft. Remove from oven and allow to cool on the baking sheet.
- Make the Coconut-Pecan Frosting: In a medium saucepan, combine 12 ounces evaporated milk, 1/2 cup butter, 3 large eggs, and 1 cup sugar. Cook over medium heat, stirring constantly, until the mixture thickens and turns a caramel color, about 10-12 minutes. Remove from heat and stir in 1 teaspoon vanilla extract, 1 1/3 cups shredded coconut, and 1 1/4 cups chopped pecans.
- Frost the Cookies: Spoon the warm coconut-pecan frosting generously over each cooled cookie. Spread carefully to cover the tops.
- Optional Chocolate Topping: Melt 5 ounces of chocolate chips and drizzle or spread a small amount over the frosting for an extra chocolatey accent. Let the cookies set at room temperature or refrigerate briefly until the frosting is firm.
Notes
- Use high-quality semi-sweet chocolate for the best flavor.
- You may substitute unsweetened shredded coconut if you prefer less sweetness.
- Ensure to stir the frosting constantly to prevent curdling while cooking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- The frosting is rich and sticky; a small spoon or offset spatula can help with spreading.