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
Scale
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
