German Chocolate Cake Cookies
These German Chocolate Cake Cookies are the perfect combination of the delicious flavors from the classic cake baled into a cookie. Made with rich chocolate, coconut flakes, and pecans, these cookies will satisfy any sweet tooth.
Not only are these cookies delicious, but they are also easy to make. The dough comes together quickly, and you only need a few simple tools, to bake up this sweet treat.
Table of contents
❤️ Why You’ll Love This Recipe
- These cookies are easier to make than the classic cake but still taste great.
- This recipe is great for novice bakers or beginners. No special skills are needed.
- They are great for holiday cookie swaps, cookouts, or just a regular day when you want something sweet.
🛒Ingredients
You only need simple ingredients to help you make this chocolate coconut cookie recipe. Gather these ingredients, and pull out your baking supplies so you can enjoy one of these sweet buttery cookies.
- semi-sweet chocolate chips
- butter
- sugar
- vanilla
- egg
- baking powder
- flour
For the topping:
- evaporated milk
- butter
- egg yolks
- sugar
- vanilla
- shredded coconut
- chopped pecans
- chocolate chips
See the recipe card below for quantities.
🔪 How to Make These German Chocolate Cake Cookies
Making these chocolate coconut cookies is so simple. Just follow these step-by-step instructions or check out the full recipe in the recipe card at the bottom of this post for the recipe.
Step 1: Melt the chocolate chips
In a small, microwave safe bowl, place the chocolate chips and the butter and microwave in short 10 seconds intervals, stirring at every stop, until the chocolate and butter have completely melted. Set aside to allow it to cool slightly.
Step 2: In separate bowls mix the wet ingredients and dry ingredients
In a large bowl, whisk the sugar, vanilla, and eggs together. In a small bowl, whisk the flour and baking powder together.
Step 3: Finish the cookie dough
Add the cooled chocolate to the egg mixture and whisk until smooth. Add in the dry ingredients and mix well. Place the batter in the refrigerator for 20-30 minutes until it firms up a little bit. Meanwhile, preheat the oven to 350 degrees
Step 4: Bake the cookies
Using a cookie scoop (about a large tablespoon if you don’t have a cookie scoop), scoop into balls and place them on a cookie sheet about 2 inches apart to allow room for them to spread. Place them in the oven and bake for 10 minutes. Remove and place on a cooling rack.
Step 5: Make the topping
To make the topping, place the evaporated milk, butter, egg yolks, sugar, and vanilla in a medium sized saucepan and cook over low to medium heat until the mixture begins to thicken. This will take about 10-15 minutes. Once it has started to thicken, remove from heat and allow to cool slightly.
Step 6: Add the coconut and pecans
Add in the shredded coconut and chopped pecans and stir.
Step 7: Top the cookies
Once the cookies and the topping have cooled, spoon a heaping tablespoon full of the topping on top of each cookie. You may have to shape it with your hands depending on if the coconut has long shreds.
Step 8: Finish the cookies
Take the remaining 5 ounces of chocolate and melt it in the microwave in short segments until smooth and fully melted. Drizzle on top of each cookie in whatever pattern desired.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Nuts: For extra crunch add chopped pecans to your cookie dough.
- Chocolate: Instead of using semi-sweet chocolate, use milk chocolate or dark chocolate instead.
Do you love German chocolate? If, so check out this German Chocolate Cake recipe or this German Chocolate Fudge. They are both delicious.
🥄 Equipment
This is a quick list of the kitchen tools that you need to make this tasty recipe:
- Microwave Safe Bowl
- large bowl
- small bowl
- Whisk
- Cookie scoop
- cooling rack
- Baking sheets or Cookie Sheets
- medium saucepan
Storage
Store leftover cookies in an airtight container at room temperature for 3-4 days.
Serve With
You can serve these cookies with your favorite meal, or on your cookie tray alongside other cookies such as Lemon Cool Whip Cookies or Butternut Cookies.
💭 Tips
Here are a few tips that you can use to ensure that these delicious german chocolate cake cookies turn out perfectly for you when you make them.
- Make sure that you stir the chocolate in between intervals, you don’t want the chocolate to scorch.
- Don’t overcook the topping, once it starts to thicken remove it from the heat and allow it to cool.
- A spoon or a plastic bottle can help you get an even drizzle on the top of your cookies.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Most people do not realize that this recipe got its name from a person and not the country. It was named after the inventor Samual German.
No, a Texas sheet cake is more brownie-like than a German chocolate cake.
Yes, you can make them up to 24 hours in advance.
🍽 More Cookie Recipes
Do you enjoy cookie recipes? Here are some more recipes you may want to try:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
German Chocolate Cake Cookies
Equipment
- Microwave Safe Bowl
- large bowl
- small bowl
- Whisk
- Cookie scoop
- cooling rack
- Baking sheets or Cookie Sheets
- medium saucepan
Ingredients
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons butter
- 5.5 ounces sugar equal to 1/2 cup and 1 tablespoon
- ½ teaspoons vanilla
- 2 egg
- ¼ teaspoon baking powder
- ½ cup flour
For the topping:
- 12 ounces evaporated milk
- ½ cup butter
- 3 egg yolks
- 1 cup sugar
- 1 teaspoon vanilla
- 1 ⅓ cup shredded coconut sweetened or unsweetened
- 1 ¼ cup chopped pecans
- 5 ounces chocolate chips
Instructions
- In a small, microwave safe bowl, place the chocolate chips and the butter and microwave in short 10 seconds intervals, stirring at every stop, until the chocolate and butter have completely melted.
- Set aside to allow it to cool slightly.
- In a large bowl, whisk the sugar, vanilla, and eggs together.
- In a small bowl, whisk the flour and baking powder together.
- Add the cooled chocolate to the egg mixture and whisk until smooth.
- Add in the dry ingredients and mix well. Place the batter in the refrigerator for 20-30 minutes until it firms up a little bit.
- Preheat the oven to 350 degrees.
- Using a cookie scoop (about a large tablespoon if you don’t have a cookie scoop), scoop into balls and place them on a cookie sheet about 2 inches apart to allow room for them to spread.
- Place them in the oven and bake for 10 minutes.
- Remove and place on a cooling rack.
- To make the topping, place the evaporated milk, butter, egg yolks, sugar and vanilla in a medium sized saucepan and cook over low to medium heat until the mixture begins to thicken. This will take about 10-15 minutes.
- Once it has started to thicken, remove from heat and allow to cool slightly.
- Add in the shredded coconut and chopped pecans and stir.
- Once the cookies and the topping have cooled, spoon a heaping tablespoon full of the topping on top of each cookie.
- You may have to shape it with your hands depending if the coconut has long shreds.
- Take the remaining 5 ounces of chocolate and melt it in the microwave in short segments until smooth and fully melted.
- Drizzle on top of each cookie in whatever pattern desired.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
