These German Chocolate Cookies are a rich chocolate cookie that is topped with a scoop of thick coconut pecan frosting. These cookies are like a German chocolate cake but in cookie form.
If you have a cookie swap in the future, looking for a fun treat for a bake sale, or just want a tasty dessert, these German Chocolate Cookies will surely be a hit! I know they're always popular with the coconut lovers in my family!
How to make German Chocolate Cookies
Chocolate Cookie | To start you will work on creaming up the butter, brown sugar, and granulated sugar. Once creamed, beat in the eggs and vanilla extract. Once you get it fully mixed, add in the dry ingredients and beat until incorporated. Use a cookie scoop to make even cookies spaced apart on the baking sheet.
Bake your cookies as directed in the recipe card below. Then transfer cookies to a cooling rack to chill down.
Coconut pecan topping | On the stove you will begin to slowly cook the evaporated milk, granulated sugar, egg yolks, and butter, stirring frequently so the egg yolks don't become scrambled eggs. Once the sauce thickens remove it from heat. Stir in the coconut, pecans, and vanilla extract.
This coconut pecan frosting creates that classic sweet and crunchy topping that we all love on German Chocolate Cake.
Assembling the Cookies | Once the chocolate cookies are cooled and your topping is done, you will spoon some of the topping on each cookie. You can also make a cookie sandwich with coconut pecan frosting for filling. Serve up these incredible homemade chocolate cookies with coconut pecan frosting right away!
Can you freeze German Chocolate Cookies
If you don't plan to eat all the cookies right away, you are more than welcome to freeze the extras with or without the coconut pecan topping.
In an airtight container make a layer of cookies. Then place some parchment paper or wax paper in between the layers to help prevent sticking. Then add another row of cookies.
Freeze for up to three months. When you are ready to eat, remove a couple or all and let thaw in the fridge for a few hours. Or if you want just a couple to eat they can quick thaw on the counter for about 30 minutes.
How to store German Chocolate Cookies
Storing these German cookies is easy. If you have just the cookies themselves with no topping they can be stored in an airtight container or sealable bag at room temperature.
If you have the frosting on the cookies, they need to be stored in the fridge and will last for up to five days or so. They will dry out the longer they are in the fridge.
How do I add a chocolate drizzle on top?
If you want to add a classic drizzle of chocolate over the cookies, this is easy to do. Just melt up some chocolate chips in the microwave for 20-second intervals, stirring after each interval. Once the chocolate is fully melted, pour it into a sealable bag. Cut a small hole off of one of the corners of the bag and then squeeze over the cookie, moving your bag back and forth, drizzling slowly!
Want More German Chocolate Recipes
German Chocolate Cookies
- 1 cup evaporated milk
- 1 cup granulated sugar
- 4 large egg yolks
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 ⅓ cup sweetened shredded coconut
- 1 cup chopped pecans
- Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.
- Add the butter, brown sugar, and granulated sugar to a large bowl. Using a hand mixer, beat on medium until light and fluffy, about 3 mins.
- Add the eggs and vanilla. Beat until combined.
- Add the flour, cocoa powder, baking soda, and salt. Beat until the flour is worked into the cookie dough.
- Using a small cookie scoop, scoop the cookie dough and place it on the prepared cookie sheet 2 inches apart. I do 3 rows of 4.
- Place in the oven and bake for 12 - 14 minutes until done. The edges will be set and the center will be a matte color when they're done.
- Let cool on the baking sheets for 5 to 10 minutes before transferring to a cooling rack or paper towel to cool completely. While the cookies are cooling make the topping.
- Add the evaporated milk, granulated sugar, egg yolks, and butter to a medium saucepan. Cook on medium heat for 10-12 minutes stirring frequently so the egg yolks don't become scrambled eggs. Once the sauce thickens remove it from heat.
- Stir in vanilla, coconut, and pecans. Set aside and let cool before adding to the cookies.
- Scoop a tablespoon of filling on top of each cookie just before serving.
- For just the cookies, place them in an airtight container at room temperature.
- For the cookies with topping, place in an airtight container in the fridge.