Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

German Chocolate Cookies with Coconut Pecan Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Inas Recipes
  • Total Time: 2 hours 25 minutes
  • Yield: 30 cookies 1x
  • Diet: Vegetarian

Description

These German Chocolate Cake Cookies with Coconut Pecan Frosting are irresistibly rich, fudgy, and loaded with decadent chocolate flavor! Inspired by the classic German chocolate cake, these indulgent bakery-style cookies feature thick, soft chocolate centers made with unsweetened cocoa powder, melted German sweet chocolate, and semisweet chocolate chips. Each cookie is generously topped with a luscious homemade coconut pecan custard frosting, featuring toasted shredded coconut, crunchy pecans, rich butter, and creamy evaporated milk. A beautiful drizzle of melted chocolate adds the perfect finishing touch. With their wonderfully chewy texture, sweet caramel-like frosting, and irresistible combination of chocolate, coconut, and pecans, these homemade cookies are perfect for holiday cookie trays, birthday celebrations, family gatherings, dessert parties, or satisfying your chocolate cravings!

Ingredients

Scale
  • For the Fudgy Chocolate Cookie Base:
  • 2 1/4 cups (270 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup (1 1/2 sticks / 170 g) unsalted butter, softened to room temperature
  • 1 cup (200 g) packed brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 4 oz (113 g) German sweet chocolate, melted and slightly cooled
  • 1 cup (170 g) semisweet chocolate chips, divided into 3/4 cup for the dough and 1/4 cup for the chocolate drizzle
  • For the Coconut Pecan Custard Frosting:
  • 1 cup (240 ml) evaporated milk
  • 1 cup (200 g) granulated sugar
  • 3 large egg yolks, room temperature
  • 1/2 cup (1 stick / 113 g) unsalted butter, cut into small pieces
  • 1 tsp pure vanilla extract
  • 1 cup (85 g) sweetened shredded coconut, toasted
  • 1 cup (115 g) chopped pecans, toasted

Instructions

  1. Prepare the Dry Chocolate Cookie Ingredients: In a medium mixing bowl, combine 2 1/4 cups (270 g) of all-purpose flour, 1/2 cup (50 g) of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Whisk thoroughly until the cocoa powder and leavening agent are evenly distributed throughout the flour. Set the dry mixture aside while preparing the butter and sugar base.
  2. Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine 3/4 cup (170 g) of softened unsalted butter, 1 cup (200 g) of packed brown sugar, and 3/4 cup (150 g) of granulated sugar. Beat on medium speed for 2–3 minutes until the mixture becomes light, smooth, fluffy, and creamy. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
  3. Incorporate Eggs, Vanilla, and German Sweet Chocolate: Add the 2 room-temperature eggs to the creamed butter and sugar mixture one at a time, beating well after each addition. Mix in 2 teaspoons of pure vanilla extract. Melt 4 oz (113 g) of German sweet chocolate and allow it to cool slightly before pouring it into the mixture. Beat gently until the melted chocolate is fully incorporated and the batter becomes smooth, thick, and beautifully chocolatey.
  4. Form the Fudgy Chocolate Cookie Dough: Gradually add the prepared dry flour and cocoa mixture to the wet chocolate base, mixing gently on low speed just until the ingredients are combined and no visible flour streaks remain. Using a rubber spatula, fold in 3/4 cup of semisweet chocolate chips until evenly distributed throughout the dough. Reserve the remaining 1/4 cup of chocolate chips for the decorative drizzle after frosting. Avoid overmixing to preserve the cookies’ tender, fudgy texture.
  5. Chill the Chocolate Cookie Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour. This chilling period allows the butter and chocolate to firm up, helping the cookies maintain their thick, soft centers and preventing excessive spreading during baking.
  6. Cook the Coconut Pecan Custard Frosting: In a medium heavy-bottomed saucepan, combine 1 cup (240 ml) of evaporated milk, 1 cup (200 g) of granulated sugar, 3 room-temperature egg yolks, and 1/2 cup (113 g) of unsalted butter cut into small pieces. Place the saucepan over medium-low heat and cook for approximately 10–12 minutes, stirring constantly with a wooden spoon or heat-resistant spatula. Continue cooking until the butter melts, the mixture begins to bubble gently, and the custard thickens into a rich, smooth, golden frosting base. Avoid leaving the saucepan unattended, as the egg yolks and sugar mixture can scorch if not stirred continuously.
  7. Fold in Toasted Coconut and Pecans: Remove the saucepan from the heat and stir in 1 teaspoon of pure vanilla extract, 1 cup (85 g) of toasted sweetened shredded coconut, and 1 cup (115 g) of toasted chopped pecans. Mix thoroughly until the coconut and pecans are evenly coated in the rich custard. Allow the frosting to cool completely to room temperature, stirring occasionally, until it becomes thick, creamy, and easily spreadable.
  8. Preheat Oven, Portion, and Bake the Cookies: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Remove the chilled chocolate cookie dough from the refrigerator. Using a cookie scoop, portion the dough into approximately 2-tablespoon mounds, about 40 g each, and arrange them on the prepared baking sheets approximately 2 inches apart. Gently flatten the tops slightly. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set while the centers remain soft, fudgy, and slightly tender. Avoid overbaking, as the cookies will continue to firm up while cooling.
  9. Cool, Frost, Drizzle, and Serve: Remove the cookies from the oven and allow them to firm up briefly on the baking sheets before transferring them to a wire cooling rack. Let the cookies cool completely to room temperature. Spoon a generous portion of the cooled coconut pecan custard frosting onto the center of each chocolate cookie, spreading gently while leaving a small border around the edges. Melt the reserved 1/4 cup of semisweet chocolate chips until smooth, then drizzle the melted chocolate decoratively over the frosted cookies. Allow the finished German chocolate cake cookies to set for approximately 30 minutes before serving. Enjoy their wonderfully fudgy chocolate centers, luscious coconut pecan frosting, and irresistible chocolate drizzle!

Notes

  • Toast the Coconut and Pecans for Maximum Flavor: Spread the sweetened shredded coconut and chopped pecans on separate baking sheets and toast at 350°F (175°C) for approximately 5–7 minutes, watching carefully and stirring as needed. Toasting enhances their natural nutty flavors and adds delicious caramel-like notes to the rich coconut pecan custard frosting. Coconut can brown quickly, so remove it as soon as it becomes lightly golden.
  • Cool the Melted German Sweet Chocolate: Allow the melted German sweet chocolate to cool slightly toward room temperature before adding it to the creamed butter, sugar, and eggs. Chocolate that is too hot can partially cook the eggs or melt the butter excessively, affecting the texture of the cookie dough.
  • Cool the Frosting Completely Before Topping: Allow the cooked coconut pecan custard frosting to cool fully to room temperature before spooning it onto the baked chocolate cookies. Warm frosting can soften the cookie surfaces, spread excessively, and slide off instead of remaining beautifully thick and creamy.
  • Chill the Dough for Thick, Fudgy Cookies: Refrigerate the prepared chocolate cookie dough for at least 1 hour before baking. Proper chilling helps control spreading in the oven and produces wonderfully thick cookies with soft, fudgy centers.
  • Avoid Overbaking the Chocolate Cookies: Remove the cookies from the oven as soon as their edges are set and their centers remain slightly soft. The residual heat will finish setting the cookies as they cool, preserving the rich, chewy, brownie-like texture.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 285
  • Sugar: 24g
  • Sodium: 105mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://inasrecipes.com/german-chocolate-cookies-with-coconut-pecan/