German Chocolate Cookies with Coconut and Pecans Recipe

If you’ve ever dreamed of biting into a cookie that combines all the rich, sweet, and nutty goodness of a German chocolate cake, you’re in for a treat. This German Chocolate Cookies with Coconut and Pecans Recipe completely nails that classic flavor combo, wrapped up in a chewy, chocolaty cookie topped with that irresistible coconut-pecan frosting. I absolutely love how this turns out every single time — the textures, the balance of flavors, and the nostalgic vibe all make it a go-to for any occasion. Stick with me, and I’ll share all my insider tips so you can make these like a pro!

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Ingredients You’ll Need

Before we dive into the baking, let’s chat about the ingredients. This recipe leans on pantry staples, but the star players are definitely the toasted pecans and the sweetened shredded coconut, which bring that classic German chocolate cake filling flavor to life. Use the freshest and best quality for the most delicious results.

• Egg Yolks and Eggs: Room temperature eggs blend better into the batter for a smoother texture.
• Evaporated Milk: Adds richness and a slight caramel note to the coconut-pecan frosting.
• Unsalted Butter: Use softened butter for the cookie dough and cut pieces for the filling to ensure even melting.
• Brown Sugar and Granulated Sugar: Brown sugar gives moisture and depth, while granulated sugar helps with crisp edges.
• Vanilla Extract: Enhances all the flavors—it’s a must-have.
• Cocoa Powder: Use natural unsweetened cocoa powder for that deep chocolate flavor.
• Teaspoons of Baking Powder and Baking Soda: These help the cookies rise properly and get the right texture.
• Cake Flour: I recommend cake flour here because it keeps the cookies tender without being cakey.
• Sweetened Shredded Coconut: Toast it lightly for that perfect nutty-sweet crunch in the topping.
• Pecans: Toasted and chopped for the filling—this is what adds that signature flavor and texture.
• Salt: Just a pinch to balance the sweet flavors and enhance the chocolate.

Variations

I love experimenting with this German Chocolate Cookies with Coconut and Pecans Recipe, and you might too! There are so many ways to tweak it just to suit your taste or dietary needs, so don’t be shy about making it your own.

• Nut-Free Variation: I once made these for a friend with a nut allergy by swapping pecans for toasted sunflower seeds. It was surprisingly tasty and still offered a wonderful crunch.
• Dark Chocolate Version: Try using Dutch-processed cocoa powder for a richer, slightly less acidic chocolate flavor.
• Lower Sugar Option: You can reduce the granulated sugar slightly in the cookie dough if you prefer a less sweet treat—just be careful not to sacrifice texture.
• Vegan Adaptation: Replace eggs with flax eggs and use vegan butter; the texture changes a bit but still turns out delightful.

How to Make German Chocolate Cookies with Coconut and Pecans Recipe

Step 1: Prepare the Coconut-Pecan Filling

Start by combining the evaporated milk, butter (cut into pieces), brown sugar, granulated sugar, egg yolks, salt, and vanilla extract in a saucepan. Cook on medium heat, stirring constantly, until the mixture thickens to a custard-like consistency—this usually takes about 10 minutes. Then, stir in the toasted pecans and shredded coconut, and set aside to cool. I discovered that stirring constantly is key here because it prevents the eggs from scrambling and helps achieve that perfect caramelized flavor.

Step 2: Make the Chocolate Cookie Dough

In a mixing bowl, beat the softened butter with both sugars until fluffy. Add in the egg and egg yolk, then the vanilla. In a separate bowl, sift together cake flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet, mixing just until combined. The dough will be slightly sticky—that’s good! I’ve learned over time not to overmix here to keep the cookies tender and chewy.

Step 3: Bake the Cookies

Preheat your oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet using a tablespoon or small cookie scoop, spacing them about 2 inches apart. Bake for about 9-11 minutes. The cookies should look set but still soft in the middle — don’t wait for them to harden! This is where many people overbake, but leaving them a little underdone helps keep them chewy when they cool.

Step 4: Add the Coconut-Pecan Topping and Final Bake

Once the cookies are out, quickly spoon about a tablespoon of the coconut-pecan filling onto each one. Return to the oven for 4-6 minutes until the topping is bubbling and has a gorgeous golden hue. My family goes crazy for this step because the topping carmelizes perfectly, adding that iconic texture and flavor.

How to Serve German Chocolate Cookies with Coconut and Pecans Recipe

Garnishes

I usually leave the cookies topped with the luscious coconut and pecan filling as-is because they look so rustic and inviting. But if I’m feeling fancy, I sprinkle a few toasted pecan halves on top right before baking for a pretty finishing touch. A light dusting of powdered sugar is also a nice contrast if you want to amp up presentation for guests.

Side Dishes

These cookies are pretty indulgent on their own, but if you want to serve them alongside something, a scoop of vanilla ice cream or a cup of strong coffee is my go-to pairing. The warm, bittersweet coffee perfectly balances the sweet, nutty cookie flavors.

Creative Ways to Present

For holiday parties, I like to stack the cookies in little towers tied with festive ribbons. You can also serve them on a rustic wooden board layered with some fresh mint or edible flowers for a charming touch. If you have kiddos around, arranging them alongside mini milk bottles is always a hit!

Make Ahead and Storage

Storing Leftovers

These cookies keep really well at room temperature if you store them in an airtight container. I usually layer them between parchment paper to prevent sticking. They stay fresh and chewy for up to 4 days, and I’ve found they actually taste even better after a day or two as the flavors meld.

Freezing

Want to make them ahead for a big event? You can freeze the baked cookies without topping for up to 3 months. When ready, thaw and add the coconut-pecan topping fresh, then give them that brief final bake. Freezing dough balls before baking also works great and saves prep time on baking day.

Reheating

To warm leftover cookies, pop them in a 300°F oven for just 5 minutes or so to soften the chocolate and topping. Microwaving works in a pinch but might make them a bit greasy or soggy, so I prefer the oven method for the best texture.

FAQs

Final Thoughts

These German Chocolate Cookies with Coconut and Pecans have become one of my all-time favorite indulgences to bake and share. Every time I make them, I’m reminded why comfort food really is about love and tradition — these cookies deliver that familiar, warming flavor in a fun new way. If you decide to try this recipe, I hope you get as many smiles and compliments as my family does! Don’t hesitate to experiment with the variations and make this recipe truly yours. Happy baking, friend!

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