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German Chocolate Cookies

German chocolate cookies pair soft, fudgy chocolate cookies with a thick coconut-pecan topping. Bake the cookies until the edges are set and the centers look just dry, then spread on the cooled topping.
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Prep Time 20 minutes
Cook Time 21 minutes
Chilling and cooling 1 hour 5 minutes
Total Time 1 hour 46 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.67 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 0.5 tsp salt fine
For the coconut-pecan topping
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup evaporated milk
  • 3 egg yolks large
  • 1.33 cups coconut sweetened flaked
  • 1 cup pecans chopped

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer
  • 1 2-quart saucepan

Method
 

Make the cookies
  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. In a large bowl, beat 1 cup softened butter and 1 1/2 cups sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Beat in 1 teaspoon vanilla.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  6. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
  7. Cover the dough and refrigerate for 30 minutes.
  8. Scoop the dough into 24 portions, about 2 tablespoons each.
  9. Arrange 12 portions on each prepared baking sheet, spaced about 2 inches apart.
  10. Bake for 10 to 12 minutes, swapping the sheets between racks halfway through, until the edges are set and the centers look just dry.
  11. Cool the cookies on the sheets for 5 minutes.
  12. Transfer the cookies to a rack to cool completely.
Make the coconut-pecan topping
  1. In a 2-quart saucepan, whisk the evaporated milk, 1 cup sugar, and egg yolks until smooth.
  2. Stir in 1/2 cup butter.
  3. Cook over medium heat, stirring constantly, for 8 to 12 minutes, until the mixture reaches 170°F and thickens enough to coat the back of a spoon; do not let it boil.
  4. Remove the pan from the heat.
  5. Stir in 1 teaspoon vanilla, the coconut, and pecans.
  6. Let the topping cool until thick and spreadable, about 30 minutes.
Finish the cookies
  1. Spoon about 1 1/2 tablespoons of topping onto each cooled cookie and spread it gently to the edges.

Notes

Let the topping cool until thick and spreadable before adding it to the cookies. Store cookies in an airtight container in the refrigerator for up to 4 days; they can be frozen. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.