If you love rich, chocolatey treats with a little tropical flair, then you’re going to adore this German Chocolate Cookies with Coconut and Pecans Recipe. Imagine the classic German chocolate cake, but in cookie form—chewy chocolate cookies topped with a luscious, gooey coconut-pecan frosting. It’s honestly one of my favorite cookie recipes to make for gatherings or sweet cravings because it hits all those flavors and textures just right.
Why You’ll Love This Recipe
- Classic Flavors in Cookie Form: All the beloved taste of German chocolate cake, now easier to share and eat.
- Perfect Texture Balance: Chewy chocolate cookies topped with a sticky, crunchy coconut and pecan topping.
- Great for Any Occasion: I’ve served these at holiday parties, bake sales, and family get-togethers—with rave reviews every time.
- Impress Without Fuss: This recipe isn’t complicated, yet it feels special enough to wow your guests.
Ingredients You’ll Need
These ingredients come together to give you that rich, creamy coconut pecan frosting atop a deep cocoa-flavored cookie. Choosing quality butter and fresh nuts can really elevate this recipe, and I always recommend using good-quality cocoa powder to get that intense chocolate taste.
- Egg yolks: I prefer large ones for richness in the frosting.
- Evaporated milk: Adds creamy sweetness without extra wateriness.
- Unsalted butter: Using unsalted lets you control salt perfectly in both cookie and topping.
- Brown sugar: Firmly packed to give that deep molasses flavor that’s key to German chocolate desserts.
- Granulated sugar: Balances sweetness and helps both cookie and frosting textures.
- Table salt: Enhances all the flavors—don’t skip or reduce.
- Vanilla extract: That little extra warmth in both cookie and frosting is magic.
- Toasted pecans: Toasting nuts brings out their flavor and crunch—I never skip this step!
- Sweetened shredded coconut: The heart of the topping, adds chew and tropical sweetness.
- Natural cocoa powder: Rich and unsweetened, it gives the deep chocolate flavor to the cookies.
- Large eggs: Room temp eggs help your dough come together beautifully.
- Cake flour: I use cake flour for a softer, tender cookie texture—it’s worth seeking out if you can.
- Baking powder and baking soda: These give a nice little lift so your cookies stay chewy but not flat.
Variations
I love how versatile this German Chocolate Cookies with Coconut and Pecans Recipe can be. Once you master the base, you can tweak it easily to suit your tastes or dietary needs. Feel free to get creative—it’s all about making these cookies your own!
- Nuts Swap: I’ve tried walnuts instead of pecans when pecans weren’t handy; it’s a little earthier but still delicious.
- Chocolate Boost: Adding mini chocolate chips to the cookie dough amps up the chocolate intensity, which my family adores.
- Less Sweet Topping: Cutting back slightly on sugar or using unsweetened coconut works well if you prefer less sugary treats.
- Gluten-Free Version: Using a gluten-free flour blend can work — just be sure to check for good texture and adjust baking time slightly.
How to Make German Chocolate Cookies with Coconut and Pecans Recipe
Step 1: Make the Coconut-Pecan Frosting Base
Start by whisking together egg yolks, evaporated milk, and both types of sugar in a medium saucepan over medium heat. Add the butter pieces and salt. Cook gently, stirring constantly — this is crucial to avoid scrambling the eggs — until the mixture thickens and becomes glossy, which usually takes about 8-10 minutes. Then, stir in vanilla, toasted pecans, and shredded coconut, and set it aside to cool while you prepare the cookies. This homemade frosting is the star and worth that little extra patience!
Step 2: Prepare the Cookie Dough
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy—this usually takes 3-4 minutes with an electric mixer. Beat in the egg and additional egg yolk, then mix in vanilla extract. Sift together the cocoa powder, cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing just until combined. Be gentle here to keep those cookies tender and soft.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop cookie dough onto the sheets—around tablespoon-sized mounds work well, spaced about 2 inches apart. Bake for 9-11 minutes until the cookies are set but still soft in the center. They should appear slightly cracked and matte on top. Let them cool slightly before adding your coconut-pecan frosting on top.
Step 4: Add the Coconut-Pecan Topping
Spoon generous dollops of the coconut-pecan mixture on each warm cookie and gently spread to cover. Pop the cookies back in the oven for an additional 3 minutes, just enough to set the topping but keep it gooey and tender. Let cool completely on wire racks before enjoying — patience here makes all the difference in texture!
Pro Tips for Making German Chocolate Cookies with Coconut and Pecans Recipe
- Watch Your Heat When Making Frosting: I discovered that cooking the egg mixture on medium-low heat and stirring constantly ensures a silky smooth topping without curdling.
- Toast Your Pecans To Perfection: Toasting the nuts lightly in a dry pan amps up their flavor immensely—just a few minutes until fragrant is all you need.
- Don’t Overmix Your Cookie Dough: Overworking the dough makes cookies dense; mix just until ingredients come together for tenderness.
- Timing Is Key For Adding Topping: Applying the coconut-peacan frosting when cookies are hot but not right out of the oven avoids melting the topping too much.
How to Serve German Chocolate Cookies with Coconut and Pecans Recipe
Garnishes
I like to sprinkle a few toasted pecan halves or a light dusting of cocoa powder on top of the frosting just before serving for a pretty, rustic look. If I’m feeling fancy, a drizzle of melted dark chocolate adds a gorgeous finish and extra chocolate kiss.
Side Dishes
These cookies pair perfectly with a simple cup of coffee or cold milk—my family and I love grabbing them alongside a warm latte. They also mix well with fresh fruit or a scoop of vanilla ice cream to turn them into a mini dessert plate.
Creative Ways to Present
For holidays or special occasions, I arrange these cookies on a decorative platter layered with banana leaves or festive napkins, and stack them into little towers for a charming display. Adding edible flowers or mini flags can turn this humble cookie into a showstopper at your next party.
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature for up to 3 days. They stay wonderfully chewy and the coconut-pecan topping holds up nicely. If it gets a bit sticky, a few minutes chilled in the fridge refreshes the texture.
Freezing
Freezing works really well with this recipe! I freeze them individually on a baking sheet first, then transfer them to zip-top bags or containers. When I want a treat, I just thaw them at room temperature for an hour or so—still fantastic.
Reheating
If you want that fresh-baked warmth, I warm cookies gently in a 300°F oven for about 5 minutes. This brings back that melty coconut-pecan topping and revives the chewy cookie perfectly.
FAQs
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Can I make German Chocolate Cookies with Coconut and Pecans Recipe dairy-free?
Yes! You can substitute the butter with a dairy-free vegan butter alternative and use coconut milk instead of evaporated milk to keep that rich flavor and creamy texture in the topping.
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Can I use sweetened or unsweetened coconut?
I recommend using sweetened shredded coconut for the classic taste and texture, but if you prefer less sweetness, unsweetened works fine—you might want to reduce some sugar in the topping slightly.
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How do I prevent the frosting from slipping off the cookies?
Make sure the cookies are warm but not piping hot when you add the topping, and press the frosting gently to help it adhere. Adding the topping quickly and then baking for a few minutes helps it set and stick better.
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Can I prepare the topping ahead of time?
You can make the coconut-pecan frosting a few hours ahead and store it covered in the fridge. Just bring it back to room temperature and give it a quick stir before spreading on the cookies.
Final Thoughts
I absolutely love how these German Chocolate Cookies with Coconut and Pecans come together—there’s something so comforting about that mix of chewy chocolate and gooey coconut-pecan topping. Every time I bake a batch, I can count on my friends and family going crazy for them. If you’re looking for a recipe that combines classic flavors with an easy, shareable form, you really can’t go wrong here. Give this recipe a try—you’ll feel like we’ve just shared a cozy kitchen moment over coffee and cookies.
Print
German Chocolate Cookies with Coconut and Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in classic flavors transformed into bite-sized treats with these German Chocolate Cookies. Featuring a rich, chewy chocolate base topped with a luscious coconut-pecan filling, these cookies marry the essence of traditional German chocolate cake in a convenient, shareable form. Perfect for holiday gatherings or any indulgent snack time.
Ingredients
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
Cookie Dough
- 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 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 becomes creamy. Remove from heat and stir in the vanilla extract, toasted pecans, and shredded coconut. Set aside to cool while you prepare the cookies.
- Make the Cookie Dough: In a large bowl, cream softened butter with granulated sugar and light brown sugar until light and fluffy. Add cocoa powder and mix thoroughly. Beat in the whole egg and egg yolk along with vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a soft dough.
- Shape the Cookies: Preheat oven to 350°F (175°C). Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
- Top with Filling: Using a spoon, generously spread the prepared coconut-pecan filling over the top of each cookie while still warm. Allow the filling to set and cool completely before serving.
Notes
- This recipe transforms the iconic German chocolate cake flavors into delicious cookies with a creamy coconut and pecan topping.
- The toasted pecans add a lovely crunch and depth of flavor to the filling; ensure they are well toasted for the best taste.
- Using cake flour results in a tender and soft cookie base.
- For room temperature eggs, take them out of the refrigerator about 30 minutes before use to ensure proper mixing and texture.
- Watch the filling closely while cooking; continuous stirring prevents curdling and ensures a smooth consistency.
- Cookie yield is approximately 28, depending on the size of scoops.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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
