These German chocolate cake cookies are a delightful twist on the classic dessert. Combining the rich, chocolatey flavor of the cake with the chewy texture of a cookie, these treats are topped with a luscious coconut-pecan frosting that will have you reaching for seconds. Perfect for special occasions, holiday trays, or simply when you¡¯re craving something indulgent, these cookies bring all the decadence of German chocolate cake into a portable, bite-sized form. Get ready to impress your taste buds and anyone lucky enough to share them!
INGREDIENTS
For the Cookies:
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? 1 cup unsalted butter, softened
? 1 cup granulated sugar
? 1 cup packed light brown sugar
? 2 large eggs
? 2 teaspoons vanilla extract
? 2 ? cups all-purpose flour
? 1 cup cocoa powder
? 1 teaspoon baking soda
? ? teaspoon baking powder
? ? teaspoon salt
? 1 cup semi-sweet chocolate chips
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For the Coconut-Pecan Frosting:
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? ? cup unsalted butter
? 1 cup evaporated milk
? 1 cup granulated sugar
? 3 large egg yolks
? 1 teaspoon vanilla extract
? 1 ? cups sweetened shredded coconut
? 1 cup chopped pecans
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INSTRUCTIONS
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1. Prepare the Cookies:
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1. Preheat your oven to 350¡ãF (175¡ãC) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the
vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips.
5. Scoop dough onto the prepared baking sheets using a tablespoon or cookie scoop, spacing them about 2 inches apart.
6. Bake for 10¨C12 minutes, or until the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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2. Make the Frosting:
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1. In a medium saucepan over medium heat, combine the butter, evaporated milk, sugar, and egg yolks. Cook, stirring constantly, until the mixture thickens,
about 8¨C10 minutes.
2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool until it is spreadable.
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3. Assemble the Cookies:
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1. Once the cookies are completely cooled, spread a generous amount of the coconut-pecan frosting on top of each cookie.
2. Allow the frosting to set before serving.
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Enjoy these German Chocolate Cake Cookies with a glass of milk or a cup of coffee for the ultimate treat!
