Go Back
–+ servings
A batch of homemade German chocolate cookies with a thick, fudgy chocolate base. Each cookie is topped with a generous portion of golden-brown coconut-pecan caramel frosting, which has visible coconut shreds and crunchy pecan pieces. The frosting appears rich and slightly textured, with a soft and moist consistency.

German chocolate cookies

5 from 1 vote
These German chocolate cookies are the perfect blend of rich chocolate, crunchy pecans, and toasted coconut, topped with a luscious coconut pecan frosting. They deliver all the decadent flavors of the classic cake in an easy-to-make, handheld treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
1 hour
Total Time 1 hour 31 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 ¼ cups All-purpose flour
  • ½ cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • ¾ cup Unsalted butter - Softened
  • 1 cup Brown sugar - Packed
  • ¾ cup Granulated sugar
  • 2 large Eggs
  • 2 teaspoon Vanilla extract
  • 4 oz German sweet chocolate - Melted
  • 1 cup Chocolate chips
For the Coconut Pecan Frosting
  • 1 cup Evaporated milk
  • 1 cup Granulated sugar
  • 3 large Egg yolks
  • ½ cup Unsalted butter - Cut into pieces
  • 1 teaspoon Vanilla extract
  • 1 cup Shredded coconut - Toasted
  • 1 cup Chopped pecans - Toasted

Equipment

  • Mixing bowls (Large for wet ingredients, medium for dry ingredients)
  • Electric mixer (Stand mixer or hand mixer)
  • Measuring cups & spoons (For accurate measurements)
  • Cookie scoop (2-tablespoon size for uniform cookies)
  • Baking sheets (Standard-sized for even baking)
  • Parchment paper (Prevents sticking, easy cleanup)
  • Cooling rack (Essential for proper cooling)
  • Medium saucepan (For making coconut pecan frosting)
  • Heatproof spatula (For stirring the frosting)
  • Small offset spatula (For easy frosting application)

Method
 

  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  2. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Stir in melted German sweet chocolate until fully incorporated.
  5. Gradually mix dry ingredients into the wet ingredients until just combined.
  6. Use a rubber spatula to fold in chocolate chips.
  7. Cover and refrigerate dough for at least 1 hour (overnight for best results).
  8. In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter, stirring constantly.
  9. Cook until thickened and bubbling (about 10-12 minutes).
  10. Remove from heat and stir in vanilla extract, coconut, and toasted pecans.
  11. Let the frosting cool before using—it will thicken as it sets.
  12. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  13. Use a 2-tablespoon cookie scoop to portion dough onto baking sheets, spacing 2 inches apart.
  14. Bake for 10-12 minutes, until edges are set but centers remain slightly soft.
  15. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
  16. Once cooled, top each cookie with a generous spoonful of coconut pecan frosting.
  17. Allow frosting to set for about 30 minutes before serving.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 80mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!