There are few things more satisfying than a rich, chewy cookie topped with a creamy, nutty frosting. Now, imagine taking that delight to the next level by incorporating the flavors of a classic German chocolate cake into a handheld treat. These German Chocolate Cookies with Coconut-Pecan Frosting do just that. With the comforting chocolatey base of a soft cookie and a luscious coconut-pecan frosting that’s as indulgent as it sounds, each bite will transport you straight into dessert heaven.
It all started with the iconic German Chocolate Cake—a dessert beloved for its layers of chocolate cake topped with a rich, coconut-pecan frosting. But sometimes, you just don’t have the time to bake an entire cake (or you want something a little more portable). Enter the cookie. These cookies carry the same nostalgic flavors of that classic cake, minus the layers, making them perfect for snacking, sharing, or simply enjoying with a glass of milk on a cozy afternoon. Whether you’re celebrating a special occasion or just indulging your sweet tooth, these cookies have a way of making any moment feel like a treat.
Why You’ll Love This Recipe:
These German Chocolate Cookies are the perfect combination of flavors and textures. The cookies themselves are rich and chewy, with just the right amount of cocoa to give them a deep chocolate flavor. Then, the coconut-pecan frosting adds a delightful crunch and sweetness that truly makes each bite special. It’s an irresistibly decadent combination that’s sure to be a hit at any gathering.
INGREDIENTS YOU’LL NEED:
For the Cookies:
- 1¼ cups (160g) all-purpose flour
- ⅓ cup (35g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, at room temperature
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup (170g) semisweet chocolate chips
For the Coconut-Pecan Frosting:
- ½ cup (120ml) evaporated milk
- ½ cup (100g) granulated sugar
- 1 large egg yolk
- 4 tablespoons (57g) unsalted butter
- ½ teaspoon vanilla extract
- ⅔ cup (50g) sweetened shredded coconut
- ½ cup (60g) chopped pecans
HOW TO MAKE German Chocolate Cookies with Coconut-Pecan Frosting:
STEP-BY-STEP INSTRUCTIONS:
- Prepare the Cookies:
- Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper or silicone baking mats. This ensures the cookies don’t stick and bake evenly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium-high speed. The goal is to get a light and fluffy texture, which will give the cookies their chewy consistency.
- Once the butter and sugar are creamed together, add the egg, egg yolk, and vanilla extract. Beat again until everything is well combined, ensuring that the mixture is smooth and cohesive.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed to avoid flour flying everywhere, and stop when just combined. You want to avoid overmixing, which can lead to dense cookies.
- Fold in the chocolate chips by hand with a spatula, making sure they’re evenly distributed throughout the dough.
- Using a medium cookie scoop (roughly 1.5 tablespoons of dough), drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. This will give them room to spread out as they bake.
- Bake the cookies for 10 minutes, or until they’re set but still soft in the center. They may look a little underbaked, but don’t worry, they’ll continue to firm up as they cool.
- Let the cookies cool on the baking sheets for about 10 minutes before transferring them to wire racks to cool completely. This cooling time helps them firm up and makes them easier to handle.
- Prepare the Coconut-Pecan Frosting:
- While the cookies are cooling, it’s time to make the frosting. In a small saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolk, and butter. Stir this mixture constantly to ensure it doesn’t burn or stick to the pan.
- After about 10 minutes of cooking, the mixture should have thickened into a rich, custardy consistency. You’ll know it’s ready when it coats the back of a spoon.
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. This will give the frosting its signature texture and nutty flavor.
- Allow the frosting to cool down to room temperature until it reaches a spreadable consistency. If it’s too runny at first, just give it a little more time to set.
- Assemble the Cookies:
- Once the cookies have cooled completely, it’s time to top them with that irresistible coconut-pecan frosting. Spoon a generous dollop of frosting onto the top of each cookie, spreading it out with the back of a spoon or a butter knife. You don’t need to be too neat about it—let the frosting be a little messy for a homemade feel.
- Optional: For an extra touch of indulgence, drizzle some melted semisweet chocolate over the frosted cookies. The combination of chocolate and the sweet, nutty frosting is pure bliss.
- Allow the frosting (and chocolate drizzle, if you’ve added it) to set for a few minutes before serving. This will keep everything in place and prevent the frosting from sliding off the cookies.
HELPFUL TIPS:
- Make sure the frosting has cooled completely before spreading it on the cookies, as hot frosting can melt the chocolate chips and cause the frosting to slide off.
- For the best texture, let the cookies cool on the baking sheets before transferring them to wire racks. This ensures they don’t crumble while they’re still warm.
- If you want to make these cookies extra festive, sprinkle a pinch of sea salt on top of the chocolate drizzle before it sets. The salty-sweet contrast is simply divine.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (contains dairy and eggs)
NOTES:
- If you have any leftover cookies (which is rare, I know!), store them in an airtight container at room temperature for up to 3 days.
- These cookies are the perfect balance of sweet and nutty, and they only get better as the flavors meld together.
NUTRITIONAL INFORMATION (per cookie):
- Calories: Approximately 180 kcal
- Fat: 10g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 2g
- Sugar: 16g
FREQUENTLY ASKED QUESTIONS:
Can I make these cookies ahead of time? Yes, you can! You can prepare the cookie dough and chill it in the refrigerator for up to 24 hours. Just scoop the dough onto the baking sheets right before baking.
Can I freeze these cookies? Absolutely! Once the cookies are fully baked and cooled, freeze them in an airtight container for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature, then frost them as usual.
STORAGE INSTRUCTIONS:
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the unfrosted cookies and frost them when you’re ready to serve.
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CONCLUSION:
These German Chocolate Cookies with Coconut-Pecan Frosting are an indulgent, easy-to-make twist on the classic German chocolate cake. With chewy chocolate cookies, creamy coconut-pecan frosting, and an optional drizzle of melted chocolate, this recipe is bound to become a new favorite. Whether for a holiday gathering, a birthday, or just a sweet treat for yourself, these cookies are sure to satisfy every chocolate lover’s craving. Happy baking!