Description
These Decadent German Chocolate Cookies with Coconut combine rich, fudgy chocolate cookies with a luscious coconut-pecan topping inspired by the classic German chocolate cake. Soft in the center with crisp edges, they deliver a perfect bite of gooey, nutty sweetness and deep chocolate flavor in every bite. Ideal for holidays, special occasions, or when you’re craving something indulgent.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet butter and sugar mixture, mixing until fully combined, then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Shape and Bake Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them adequately to allow for spreading. Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set without becoming soggy.
- Prepare Coconut-Pecan Topping: While the cookies bake, combine the evaporated milk, granulated sugar, egg yolks, and unsalted butter in a saucepan over medium heat. Cook this mixture, stirring constantly to prevent burning, until it thickens, approximately 10 minutes.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool slightly so it thickens a bit more and is easier to spoon.
- Assemble Cookies: Spoon a generous dollop of the warm coconut-pecan topping onto each cooled cookie. Allow topping to set slightly before serving for the best texture and flavor combination.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
- For longer storage, refrigerate the cookies; this will help preserve the coconut-pecan topping as well.
- The coconut-pecan topping can be prepared ahead of time and stored in the refrigerator; rewarm gently before applying to cookies.
- Use parchment paper-lined baking sheets to prevent sticking and make cleanup effortless.
- Do not overbake the cookies to preserve their soft center and chewy texture.
