If you dream about the classic flavors of German chocolate cake — rich chocolate, buttery pecans, and dreamy coconut — but crave a hand-held treat, these Decadent German Chocolate Cookies with Coconut deserve a top spot in your baking line-up. They offer everything you love about the iconic cake, packed inside fudgy cookies with an ultra-lush coconut-pecan filling. Every bite melds deep chocolate, caramel notes, crunchy nuts, and sweet coconut in a way that tastes both nostalgic and thrillingly new.
Ingredients You’ll Need
A handful of reliable pantry and fridge staples come together to make these cookies both spectacular and easy. Each ingredient adds a little magic, from intense chocolate to the irresistible chew and crunch of coconut and pecans.
- Semisweet chocolate chips (1 cup): Lend deep, fudgy notes and melt beautifully into the dough.
- German sweet chocolate, chopped (4 oz): Provides that signature mellow, caramelized chocolate flavor essential to these cookies.
- Unsalted butter (1/2 cup for cookies plus 1/4 cup for filling): Adds richness and ensures ultra-moist, tender cookies and creamy filling.
- Granulated sugar (2/3 cup): Sweetens and helps the cookies bake up with crisp edges.
- Packed brown sugar (2/3 cup for cookies, 1/2 cup for filling): Brings moisture and toffee-like undertones to both the cookie and the decadent filling.
- Large eggs (2 for cookies, 2 yolks for filling): Bind the dough for a chewy bite and provide body for the coconut filling.
- Vanilla extract (1 tsp for cookies, 1 tsp for filling): A touch of vanilla deepens all the flavors and gives warmth.
- All-purpose flour (1 cup): The classic cookie base, creating just the right structure.
- Baking powder (1/2 tsp): Gives the cookies a gentle lift, ensuring they’re not too dense.
- Salt (1/2 tsp): Balances all the sweetness and boosts those chocolate notes.
- Shredded sweetened coconut (1 cup): For that iconic flavor and chewy texture; try toasting for even more depth.
- Chopped pecans (1/2 cup): Add buttery crunch and elevate the classic coconut-pecan profile.
- Evaporated milk (1/2 cup): Creates a luscious, silky coconut-pecan filling with old-fashioned caramel vibes.
How to Make Decadent German Chocolate Cookies with Coconut
Step 1: Prep Your Oven and Pans
First things first: preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. This keeps your cookies from sticking and means easy cleanup later!
Step 2: Melt the Chocolate and Butter
In a saucepan over low heat, melt the semisweet chocolate chips, chopped German sweet chocolate, and 1/2 cup butter. Stir constantly until everything is glossy and smooth. Let it cool slightly, just so you don’t cook the eggs in the next step.
Step 3: Beat Sugars, Eggs, and Vanilla
Grab a large mixing bowl and beat together the granulated sugar, brown sugar, eggs, and a teaspoon of vanilla extract until creamy and pale. This step helps your cookies get that dreamy, chewy interior.
Step 4: Blend in the Chocolate Mixture
Slowly add your slightly cooled chocolate-butter mix into the creamy sugar and egg blend. Stir until everything comes together and looks irresistible already.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt. Then add these dry ingredients to your wet mixture, stirring until just combined. Be careful not to overmix; you want your cookies tender!
Step 6: Add Coconut and Pecans
Fold in the shredded coconut and chopped pecans. These last additions make the Decadent German Chocolate Cookies with Coconut truly shine, bringing both flavor and texture to every bite.
Step 7: Scoop and Bake
Drop the dough by rounded tablespoons onto your prepared baking sheets. Space them a couple of inches apart so they have room to spread. Pop them in the oven and bake for 10 to 12 minutes, or until they’re set around the edges. Let them cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
Step 8: Make the Coconut-Pecan Filling
While your cookies cool, make the fabulous filling! In a medium saucepan, combine evaporated milk, 1/4 cup butter, 1/2 cup brown sugar, and two egg yolks. Cook on medium, stirring constantly, until it thickens up (about 10 minutes). Take it off the heat and stir in the vanilla extract. Allow it to cool before assembling.
Step 9: Top Each Cookie
Once your cookies and filling have cooled, use a spoon to dollop a little filling on top of each cookie. This step transforms your cookies into something truly bakery-worthy: Decadent German Chocolate Cookies with Coconut that are equally gorgeous and delicious.
How to Serve Decadent German Chocolate Cookies with Coconut
Garnishes
For the ultimate finish, sprinkle extra toasted coconut or a few chopped pecans over the filling as it sets. A gentle dusting of cocoa powder or a drizzle of melted chocolate can also add elegance for party-worthy presentation.
Side Dishes
Enjoy these cookies with a tall glass of cold milk or a mug of strong, rich coffee to balance their sweetness. For a more decadent treat, serve them alongside a scoop of vanilla bean ice cream — perfect for turning cookies into a celebratory dessert all on its own.
Creative Ways to Present
Stack the Decadent German Chocolate Cookies with Coconut high on a pretty cake stand for a show-stopping centerpiece. You can also use the coconut-pecan filling as a creamy sandwich layer between two cookies for a fun twist, or wrap and gift them in rustic parchment for a thoughtful, homemade present.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Decadent German Chocolate Cookies with Coconut in an airtight container at room temperature for up to five days. Separate layers with parchment to keep the filling from sticking, and enjoy as a grab-and-go treat throughout the week.
Freezing
You can freeze these cookies with or without the filling! Lay the cooled cookies on a baking tray to freeze individually, then transfer to a zip-top bag. They’ll keep well for up to two months, making them perfect for make-ahead holiday baking or last-minute sweet cravings.
Reheating
If you want to enjoy them warm, just pop a cookie in the microwave for 10–15 seconds. This softens the filling and brings the chocolatey goodness right back to life. Frozen cookies can thaw overnight at room temperature or gently reheat in a low oven.
FAQs
Can I use all semisweet chocolate if I can’t find German chocolate?
Yes, all semisweet chocolate works just fine! You’ll lose a little of the cake’s caramelly sweetness, but the cookies will still be rich and delicious. If you like, add an extra tablespoon of brown sugar to the dough to mimic that classic flavor.
Is it necessary to toast the coconut and pecans?
Not strictly necessary, but highly recommended! Toasting brings extra depth and a beautiful golden color. It only takes a few minutes in a dry skillet or oven but makes a tasty difference in these Decadent German Chocolate Cookies with Coconut.
Can I make these cookies nut-free?
Absolutely! Just leave out the pecans if you or your guests have nut allergies. The cookies will still have wonderful chocolate and coconut flavor, though a bit less crunch.
How do I know when the cookies are done baking?
These cookies should look set around the edges but still slightly soft in the middle when you take them out — they’ll finish cooking as they cool, ensuring that perfectly chewy bite.
Can I double the filling to sandwich the cookies?
Yes! Double the filling recipe and spread a layer on the bottom of half the cookies, then top with another cookie. You’ll have rich, cake-like sandwich cookies that take Decadent German Chocolate Cookies with Coconut to a new level.
Final Thoughts
If you love the sweet nostalgia of German chocolate cake, you owe it to yourself to whip up a batch of Decadent German Chocolate Cookies with Coconut. They’re easy, impressive, and guaranteed to thrill anyone who takes a bite. So preheat your oven, gather your favorites, and share some chocolatey, coconutty joy!
Print
Decadent German Chocolate Cookies with Coconut Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these German Chocolate Cookies with Coconut. A perfect blend of chocolate, coconut, and pecans in a soft, chewy cookie.
Ingredients
For the Cookies:
- 1 cup semisweet chocolate chips
- 4 oz German sweet chocolate, chopped
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans
For the Filling:
- 1/2 cup evaporated milk
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt the chocolate: In a saucepan, melt semisweet chocolate, German chocolate, and butter over low heat until smooth. Let cool slightly.
- Prepare the dough: In a large bowl, beat sugars, eggs, and vanilla until creamy. Gradually add melted chocolate mixture. In a separate bowl, whisk flour, baking powder, and salt. Combine wet and dry ingredients, then fold in coconut and pecans.
- Bake the cookies: Drop dough on baking sheets and bake for 10–12 minutes. Cool on a wire rack.
- Make the filling: Cook evaporated milk, butter, brown sugar, and egg yolks until thickened. Stir in vanilla. Cool and spoon onto cookies.
Notes
- You can toast the coconut and pecans for added flavor.
- Store cookies in an airtight container for up to 5 days.
- Filling can be used as a sandwich layer between cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
