Description
These Decadent German Chocolate Cookies with Coconut combine rich cocoa, sweetened shredded coconut, chopped pecans, and luscious caramel bits for a chewy and indulgent treat. Topped with a classic blend of sweetened condensed milk, coconut, and pecans, these cookies capture the flavor of traditional German chocolate cake in a convenient cookie form. Perfect for dessert or gifting.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup shredded sweetened coconut
- ½ cup chopped pecans
- ½ cup caramel bits or chopped soft caramels
Optional Topping (Classic)
- ¼ cup sweetened condensed milk
- ¼ cup shredded coconut
- 2 tablespoons chopped pecans
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will give the cookies a nice texture.
- Mix in Egg and Vanilla: Beat in the egg and vanilla extract until the ingredients are fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor components.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips, shredded sweetened coconut, chopped pecans, and caramel bits to distribute these bursts of flavor evenly throughout the dough.
- Portion Dough and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges look set but the centers remain soft and chewy.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Prepare Optional Topping: In a small bowl, combine the sweetened condensed milk, shredded coconut, and chopped pecans. Spoon about 1 teaspoon of this topping over each cooled cookie to mimic the classic German chocolate cake flavor and add a rich, sweet finish.
Notes
- For extra indulgence, drizzle melted chocolate over the topped cookies for a glossy, decadent finish.
- Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
