German Chocolate Cookies
If you like German Chocolate cake you'll love our German Chocolate cookies with coconut pecan frosting. Drizzled in melted chocolate they are a decadent treat!
Servings 28 cookies
Calories 246kcal
Ingredients
COOKIES
- 1 cup melted butter (2 sticks)
- 1/2 cup cocoa powder
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups flour
COCONUT PECAN FROSTING
- 2/3 cup sugar
- 5 Tablespoons butter
- 2/3 cup evaporated milk
- 2 egg yolks
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 2/3 cup pecans chopped
Drizzle
- 3/4-1 cup semisweet chocolate chips
Instructions
Cookies
- Melt two sticks of butter (1 cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl or bowl of a stand mixer. Stir until smooth.
- Mix brown sugar and white sugar with the butter/cocoa mixture.
- Add eggs and vanilla.
- Mix in salt, baking soda, and flour.
- Cover bowl with plastic and chill dough for 45 minutes- 1 hour. Preheat oven to 350 degrees.
- Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
- Bake cookies for 10 minutes.
- Let cool on a cookie sheet for a few minutes then transfer to a wire rack to cool completely.
Frosting
- Combine sugar, butter, evaporated milk, vanilla, and egg yolks in a medium saucepan. Heat over medium heat, and stir continuously to prevent egg yolks from cooking faster than the rest of the ingredients. Cook for 10-12 minutes (it will resemble a thin pudding/gravy consistency).Remove from heat.Stir in coconut and pecans. Let frosting cool for at least 30 minutes (room temperature), stirring periodically. The frosting will thicken as it cools.
- Spread cooled cookies with frosting. Melt chocolate chips in the microwave in 20-30 second intervals (stirring in between each interval). Spoon chocolate into a sandwich baggie, cut the corner with scissors and drizzle over cookies.Let cookies set up for a bit to allow chocolate to harden and frosting to get tacky.
Video
Notes
This recipe makes 28 delicious chocolate cookies (you can make a half batch if you need less) that can be stored in an airtight container for 3 days. You can also store the cookies and frosting separately if you want to make them ahead of time and assemble them later.
Freezing: The frosting will last at least a week stored in the refrigerator and the unfrosted cookies can be frozen for 1-2 months.
Transporting: The chocolate will set and the coconut pecan frosting will go from sticky to tacky as they sit, making them easier to transport and stack.
Nutrition
Calories: 246kcal