German Chocolate Cookies with Coconut-Pecan Topping: Rich, Chewy, and Irresistibly Festive

Fudgy chocolate cookies topped with a gooey coconut-pecan frosting—just like the classic cake, in cookie form

Introduction: A Cookie That Channels a Classic

If you love German chocolate cake, you’re going to fall head over heels for these German Chocolate Cookies. They’re everything you adore about the classic dessert—rich chocolate, buttery coconut, and crunchy pecans—reimagined as soft, chewy cookies with a luscious topping.

Perfect for holiday cookie trays, bake sales, or anytime you want to impress with something a little extra, these cookies are a showstopper. They’re easy to make, stunning to serve, and guaranteed to disappear fast.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so decadent:

For the Cookie Dough:

• All-purpose flour (2 cups)
  Provides structure and chewiness.
• Unsweetened cocoa powder (½ cup)
  Adds deep chocolate flavor.
• Baking soda (1 tsp)
  Helps the cookies rise and stay soft.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.
• Unsalted butter (1 cup, softened)
  Adds richness and a tender texture.
• Brown sugar (1 cup, packed)
  Adds moisture and a hint of molasses.
• Granulated sugar (½ cup)
  Sweetens and helps with crisp edges.
• Eggs (2 large)
  Bind the dough and add richness.
• Vanilla extract (1 tsp)
  Adds warmth and depth.
• Semi-sweet chocolate chips (1 cup)
  Melty pockets of chocolate in every bite.

Optional: Add a pinch of espresso powder to intensify the chocolate flavor.

For the Coconut-Pecan Topping:

• Evaporated milk (½ cup)
  Creates a creamy base.
• Granulated sugar (½ cup)
  Sweetens and thickens the topping.
• Unsalted butter (¼ cup)
  Adds richness and smooth texture.
• Egg yolks (2)
  Thicken the topping and add richness.
• Vanilla extract (1 tsp)
  Enhances the flavor.
• Sweetened shredded coconut (½ cup)
  Adds chewy texture and tropical sweetness.
• Chopped pecans (½ cup)
  Adds crunch and nutty depth.

Tip: Toast the pecans for extra flavor.

Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Saucepan
• Baking sheets
• Parchment paper
• Cookie scoop
• Wire cooling rack

Optional: Use a cookie stamp or scoop for uniform size and shape.

Step-by-Step Instructions

Step 1: Prepare the Coconut-Pecan Topping

In a medium saucepan:

• Combine ½ cup evaporated milk, ½ cup granulated sugar, ¼ cup butter, and 2 egg yolks.

Cook over medium heat, stirring constantly, for 8–10 minutes, until thickened.

Remove from heat and stir in:

• 1 tsp vanilla extract
• ½ cup sweetened shredded coconut
• ½ cup chopped pecans

Let cool to room temperature.

Tip: Topping will thicken as it cools—perfect for spooning onto cookies.

Step 2: Preheat the Oven

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper.

Optional: Chill cookie dough for 15 minutes for thicker cookies.

Step 3: Make the Cookie Dough

In a large bowl:

• Cream together 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy (about 3 minutes).

Beat in:

• 2 eggs
• 1 tsp vanilla extract

In a separate bowl:

• Whisk together 2 cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.

Gradually mix dry ingredients into wet ingredients until just combined.

Fold in 1 cup semi-sweet chocolate chips.

Tip: Don’t overmix—stop once the dough comes together.

Step 4: Bake the Cookies

Using a scoop, drop 2-tablespoon-sized balls of dough onto prepared baking sheets.

Space cookies 2 inches apart.

Bake for 10–12 minutes, or until edges are set and centers are soft.

Let cool completely on baking sheets.

Tip: Cookies will continue to set as they cool—don’t overbake.

Step 5: Assemble the Cookies

Once cookies are cool:

• Spoon a generous dollop of the cooled coconut-pecan topping onto each cookie.

Spread gently with the back of a spoon.

Optional: Drizzle with melted chocolate for extra flair.

Step 6: Serve and Enjoy

Serve immediately or store in an airtight container.

Yields:

• 24–28 cookies, depending on size

Presentation Tip: Arrange on a holiday platter with a sprinkle of toasted coconut or chopped pecans.

Serving Suggestions

Perfect for:

• Holiday cookie exchanges
• Dessert buffets
• Bake sales
• Gifts from the kitchen

Pair with:

• Coffee or espresso
• Hot chocolate
• Vanilla ice cream
• A glass of milk

Tip: Serve slightly warm for gooey chocolate bliss.

Variations to Try

Want to make them your own? Try these delicious twists:

Double Chocolate

Use dark chocolate chips and drizzle with ganache.

Salted Caramel

Add a caramel drizzle and a pinch of flaky sea salt.

Nut-Free

Skip the pecans and add extra coconut or mini chocolate chips.

Vegan Version

Use plant-based butter, egg replacer, and coconut milk.

Sandwich Style

Use two cookies with topping in the middle for a decadent sandwich.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough and topping up to 2 days in advance.
• Refrigerate: Store assembled cookies in an airtight container for up to 5 days.
• Freeze: Freeze unbaked dough balls or baked cookies (without topping) for up to 2 months.

Tip: Add topping after thawing for best texture.

Nutrition Notes (Per Cookie, ~1 of 26)

• Calories: ~240
• Protein: ~3g
• Carbohydrates: ~28g
• Fat: ~14g
• Sugar: ~18g
• Sodium: ~90mg
• Fiber: ~2g

These cookies are:

• Rich and chewy
• Packed with chocolate
• Perfectly portioned
• Great for gifting

Final Thoughts

These German Chocolate Cookies with Coconut-Pecan Topping are more than just a treat—they’re a celebration of flavor, texture, and tradition. Whether you’re baking for a holiday party or just indulging in a cozy night in, they’re guaranteed to impress and satisfy.