Sink your teeth into pure cookie bliss with these Decadent German Chocolate Cookies with Coconut! Imagine the rich chew of a fudgy chocolate cookie mellowed by ribbons of sweet coconut and buttery pecans, all topped with a luscious milky drizzle. This recipe takes everything you love about classic German chocolate cake — the deep cocoa flavor, coconut-pecan happiness, and creamy, dreamy topping — and bakes it into a portable treat that no one can resist. If you’re searching for a new favorite decadence, let these cookies become your signature.
Ingredients You’ll Need
The beauty of these cookies lies in how every ingredient plays its part for maximum indulgence — from the gooey chocolate to the crunchy nuts, nothing is wasted and every bite is glorious. Here’s what you’ll need to bake up a batch of Decadent German Chocolate Cookies with Coconut.
- Semi-sweet chocolate chips: Melted into the dough, they guarantee rich chocolate flavor in every bite.
- Unsalted butter: Softened for that pillowy cookie texture and a gentle, creamy taste.
- Light brown sugar (packed): Adds deep caramel sweetness and helps keep the cookies chewy.
- Granulated sugar: Balances out the brown sugar for the perfect amount of sweetness.
- Large eggs: They bind everything together and enrich the dough for a soft, cakey result.
- Vanilla extract: A classic flavor enhancer that amplifies both chocolate and coconut notes.
- All-purpose flour: The structure-builder for thick, hearty cookies.
- Baking soda: Just enough to give lift for a soft crumble without puffing them up too much.
- Salt: Essential to heighten all the sweet, nutty, and chocolate flavors.
- Unsweetened cocoa powder: For an assertive chocolate punch and beautiful dark color.
- Sweetened shredded coconut: Chewy, sweet, and the very soul of these cookies’ signature flavor.
- Chopped pecans: For crunch, buttery notes, and the unmistakable “German chocolate” essence.
- Evaporated milk: Used in the classic topping for creaminess without extra fat.
- Sweetened condensed milk: Delivers richness, sweetness, and that sticky, glossy goodness for drizzling.
How to Make Decadent German Chocolate Cookies with Coconut
Step 1: Prep Your Baking Sheets and Oven
Before diving into dough-making, preheat your oven to 350°F and line your baking sheets with parchment paper. This small step keeps cookies from sticking and helps them bake up with perfectly golden bottoms every time.
Step 2: Melt Chocolate and Butter
In a microwave-safe bowl, melt together the semi-sweet chocolate chips and softened butter. Zap them in 30-second bursts, stirring after each, until you have a glossy, smooth mixture. Set this aside to cool just a bit — it’ll soon be the backbone of your Decadent German Chocolate Cookies with Coconut.
Step 3: Make the Wet Mixture
Grab your largest mixing bowl and whisk together the brown sugar, granulated sugar, eggs, and vanilla extract. Once the mixture is creamy and a little lighter in color, stir in the melted chocolate-butter mix. This base ensures every bite is bold, sweet, and luxuriously moist.
Step 4: Combine the Dry Ingredients
In a second bowl, whisk the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting or whisking prevents lumps and makes sure the cocoa powder is fully integrated, yielding cookies that are chocolatey to their core.
Step 5: Bring the Dough Together
Gradually add the dry ingredients to the wet mixture, stirring only until just combined — overmixing is the enemy of tender cookies! Now, fold in the shredded coconut and chopped pecans. Every spoonful should look packed with mix-ins, promising that iconic texture and taste.
Step 6: Scoop and Bake
Drop heaping tablespoons of dough onto your prepared baking sheets, giving them about 2 inches of breathing space. Slide them into the oven and bake for 10 to 12 minutes, until the edges are set but the centers remain slightly soft. This timing ensures your Decadent German Chocolate Cookies with Coconut stay fudgy in the middle.
Step 7: Make the Coconut Drizzle
While your cookies cool, stir together evaporated milk and sweetened condensed milk in a small saucepan over medium heat. Stir constantly for 5–7 minutes, until the mixture thickens just enough to coat your spoon. Let it cool a bit so it doesn’t just run off your cookies.
Step 8: Decorate and Set
Spoon or artistically drizzle that glossy milk topping over the cooled cookies. For a firmer drizzle, you can pop the cookies into the fridge for 10 minutes. When set, you’ll have cookies that look as irresistible as they taste — a true showcase of decadent German chocolate flavor with coconut and pecans.
How to Serve Decadent German Chocolate Cookies with Coconut
Garnishes
Serve these cookies with extra flair by sprinkling the tops with toasted coconut flakes or a few chopped pecans right after drizzling. For maximum shine, a tiny pinch of sea salt flakes finishes them beautifully.
Side Dishes
A cold glass of milk is classic, but these Decadent German Chocolate Cookies with Coconut also shine next to a scoop of vanilla ice cream or a mug of deep, dark coffee to cut through the sweetness. For a festive touch, try pairing them with a warm mug of spiced hot chocolate or even a robust black tea.
Creative Ways to Present
Stack cookies in mason jars for homemade gifts, layer them on a tiered cake stand for dessert tables, or serve them warm with the drizzle made fresh for a dinner party treat. You can even sandwich a layer of coconut ice cream between two cookies for an outrageously indulgent ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Keep Decadent German Chocolate Cookies with Coconut fresh by storing them in an airtight container at room temperature. They’ll stay soft and crave-worthy for up to 4 days, and the topping keeps its creamy texture.
Freezing
For longer storage, freeze baked (and cooled) cookies in a single layer until solid, then transfer them to freezer bags. They’ll keep for up to 2 months. The drizzle may lose its sheen but will still be sticky and delicious when thawed.
Reheating
If you want that just-baked taste, warm the cookies in a 300°F oven for 2–3 minutes or give them a very quick zap in the microwave. The drizzle will soften, and the whole kitchen will fill with chocolate and coconut aromas.
FAQs
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will give your Decadent German Chocolate Cookies with Coconut an even bolder, slightly bittersweet chocolate kick. Feel free to use what you love most.
Can I leave out the pecans for a nut-free version?
Yes, simply skip the pecans if you’d like a nut-free cookie. The coconut alone brings plenty of texture, and the cookies remain just as decadent and delicious.
How do I tell when the cookies are done baking?
Watch for edges that are set and centers that look just a little underdone. As they cool on the pan, the cookies will finish setting up and end up perfectly soft and chewy.
Can I toast the coconut and pecans beforehand?
Toasting is a fantastic idea and adds a deeper, roasted flavor to your cookies. Spread the coconut and pecans on a sheet pan and bake at 350°F for 5–8 minutes, stirring once or twice, then cool before stirring into your dough.
Is there a way to make these cookies gluten-free?
Definitely! Swap the all-purpose flour for a 1:1 gluten-free flour blend, and your Decadent German Chocolate Cookies with Coconut will still turn out rich, chewy, and irresistible.
Final Thoughts
I promise, once you’ve tasted these Decadent German Chocolate Cookies with Coconut, they’ll become a permanent fixture in your baking repertoire. With their fudgy centers, loads of coconut, and that signature drizzle, they’re the cookie equivalent of a cozy, joyous celebration — and way easier than cake! Give them a try and share the love with friends and family; they’re just too good to keep to yourself.
Print
Decadent German Chocolate Cookies with Coconut Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these German Chocolate Cookies with Coconut. These cookies are a delightful treat for any occasion, with a perfect balance of sweetness and crunch.
Ingredients
Cookies:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Topping:
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Melt chocolate and butter: In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- Prepare cookie dough: In a large mixing bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until smooth. Stir in the melted chocolate mixture. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in shredded coconut and chopped pecans.
- Bake the cookies: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
- Make the topping: While the cookies are cooling, combine the evaporated milk and sweetened condensed milk in a small saucepan over medium heat. Stir constantly for 5–7 minutes, or until the mixture thickens slightly. Let the topping cool, then spoon or drizzle it over the cooled cookies. Let set before serving.
Notes
- To enhance flavor, toast the coconut and pecans before mixing them into the dough.
- For a firmer topping, refrigerate cookies for 10 minutes after adding the drizzle.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 17g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
