Description
These German Chocolate Cake Cookies are a delightful twist on the classic cake, featuring a rich chocolate cookie base topped with a luscious coconut-pecan frosting. Perfectly soft and chewy, these cookies combine the deep flavors of German chocolate with the sweet, nutty texture of coconut and pecans, making a delicious treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 box German chocolate cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Coconut-Pecan Topping
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Cookies: In a large bowl, mix together the German chocolate cake mix, melted butter, eggs, and vanilla extract until a smooth dough forms.
- Shape the Dough: Scoop the dough into 1 ½-inch balls and arrange them 2 inches apart on prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake at 350°F (175°C) for 8–10 minutes until the edges are set but the centers remain soft. Let cool on the baking sheets for 5 minutes before transferring cookies to a wire rack to cool completely.
- Prepare the Coconut-Pecan Topping: In a saucepan, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.
- Finish the Topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature before using.
- Assemble the Cookies: Spread the coconut-pecan topping generously over each cooled cookie. Let the topping set for about 10 minutes before serving to allow it to firm up slightly.
Notes
- Ensure cookies cool completely before adding the topping to prevent melting.
- For a nuttier flavor, try toasting the pecans lightly before adding them to the topping.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Make sure to stir the topping constantly while cooking to avoid curdling the egg yolks.
