Description
Delight in the rich flavors of German Chocolate Cookies, combining tender chocolate cookie bases topped with a luscious coconut-pecan filling reminiscent of the classic German chocolate cake. These chewy, flavorful cookies balance the sweetness of brown sugar and vanilla with the crunch of toasted pecans and the tropical essence of shredded coconut, making them a perfect treat for any occasion.
Ingredients
Scale
For the Coconut-Pecan Filling
- 3 large egg yolks
- ¾ cup evaporated milk
- 6 tablespoons unsalted butter, cut into 6 pieces
- ½ cup light brown sugar, firmly packed
- ¼ cup granulated sugar
- ¼ teaspoon table salt
- 1 teaspoon vanilla extract
- ¾ cup toasted pecans, chopped
- 1 ½ cups sweetened shredded coconut
For the Chocolate Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- ½ cup natural cocoa powder
- 1 large egg + 1 egg yolk, room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Instructions
- Prepare the Coconut-Pecan Filling: In a medium saucepan, whisk together the egg yolks, evaporated milk, butter pieces, light brown sugar, granulated sugar, and salt. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. Remove from heat and stir in the vanilla extract, toasted chopped pecans, and shredded coconut. Set aside to cool completely.
- Make the Chocolate Cookie Dough: In a large mixing bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and egg yolk, followed by the vanilla extract. Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt; gradually add to the wet ingredients, mixing until just combined to form a soft dough.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of chocolate dough onto the prepared sheets, spacing them about 2 inches apart. Bake for about 10 minutes until the cookies are set but still soft. Remove from the oven and let cool slightly.
- Add the Filling: Spoon a generous amount of the cooled coconut-pecan filling onto each warm cookie, gently spreading it out. Return the cookies to the oven and bake for an additional 8-10 minutes, or until the topping is golden and set.
- Cool and Serve: Allow the cookies to cool completely on the baking sheets before transferring to wire racks. This will help the caramelized topping set firmly, giving each cookie its iconic chewy and nutty finish.
Notes
- German chocolate cookies uniquely capture the essence of the classic German chocolate cake in a convenient cookie form.
- The topping combines coconut and pecans, delivering a rich, chewy texture and nutty flavor.
- Use cake flour for a tender crumb in the cookies.
- To toast pecans, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant and lightly browned.
- Allow the filling to cool before spreading on cookies to prevent melting and spreading too much.
- These cookies pair wonderfully with a glass of milk or coffee.
Nutrition
- Serving Size: 1 cookie
- Calories: 256 kcal
- Sugar: 21 g
- Sodium: 132 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 53 mg
