Description
These Decadent German Chocolate Cookies with Coconut combine rich semi-sweet chocolate with a luscious coconut-pecan topping for a truly indulgent treat. Perfectly baked to chewy perfection and topped with a sweet and nutty coconut-pecan mixture, these cookies bring the beloved flavors of German chocolate cake into cookie form, ideal for holiday gatherings or any time you crave a rich dessert.
Ingredients
Scale
Cookie Dough
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Coconut-Pecan Topping
- 1/2 cup sweetened shredded coconut
- 1/3 cup chopped pecans
- 1/3 cup sweetened condensed milk
- 1 tablespoon brown sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Melt Chocolate: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring between each, until smooth. Set aside to cool slightly.
- Mix Dough Ingredients: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy. Add the egg and vanilla extract, mixing well. Then pour in the melted chocolate and combine thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined, being careful not to overmix.
- Form and Bake Cookies: Using a heaping tablespoon, scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart to allow for spreading. Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Coconut-Pecan Topping: In a small saucepan over medium-low heat, combine the shredded coconut, chopped pecans, sweetened condensed milk, brown sugar, and vanilla extract. Cook, stirring constantly, for about 4–5 minutes until the mixture thickens and turns golden. Remove from heat and let cool slightly.
- Top Cookies: Once the cookies are fully cooled, spoon a small dollop of the coconut-pecan topping onto each cookie. Allow the topping to set before serving to ensure it adheres well and is not overly sticky.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For an elegant finish, drizzle melted chocolate over the topping or sprinkle a pinch of flaky sea salt for enhanced flavor contrast.
- If desired, refrigerate cookies briefly to help the topping set faster before serving.
