Description
Delight in these German Chocolate Cake Cookies featuring a rich, moist chocolate base topped with a luscious coconut-pecan frosting. Combining the flavors of a classic German chocolate cake in an easy-to-make cookie format, this recipe yields soft, chewy cookies with a creamy, nutty topping that is perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 box German chocolate cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Coconut-Pecan Topping
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Cookies: In a large bowl, combine the German chocolate cake mix, melted butter, eggs, and vanilla extract. Stir until a smooth dough forms. Using a cookie scoop or spoon, form dough into 1 ½-inch balls and place them 2 inches apart on baking sheets lined with parchment paper or silicone mats.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the dough balls for 8 to 10 minutes or until the edges are set but the centers remain soft. Remove from oven and cool on baking sheets for 5 minutes before transferring cookies to wire racks to cool completely.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook, stirring constantly to prevent curdling, until the mixture thickens and coats the back of a spoon—this usually takes about 10 minutes. Remove from heat and immediately stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature so it thickens further.
- Assemble the Cookies: Once the cookies have cooled completely, spread a generous amount of the coconut-pecan topping onto each cookie. If desired, gently spread to cover the entire cookie surface. Let the topping set for at least 10 minutes before serving to ensure it firms up nicely.
Notes
- Make sure to cook the topping mixture constantly to avoid scrambling the egg yolks.
- For a nuttier flavor, toast the pecans lightly before adding to the topping.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow the topping to fully cool and thicken for easier spreading.
- Use parchment paper or silicone mats to prevent cookies from sticking while baking.
