Name: German Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 oz semi-sweet chocolate chips; 2 Tbsp butter; ½ cup + 2 Tbsp sugar; ½ tsp vanilla extract; 2 large eggs; ¼ tsp baking powder; ½ cup all-purpose flour; 1 can evaporated milk (12 oz); ½ cup butter; 3 large egg yolks; 1 cup sugar; 1 tsp vanilla extract; 1⅓ cups shredded coconut (sweetened or unsweetened); 1¼ cups chopped pecans; 5 oz semi-sweet chocolate chips (for drizzle)

Print Recipe· 4.2 from 12 reviews

There’s something irresistibly nostalgic about the German Chocolate Cookies Recipe that just pulls you in with every bite. These cookies bring together the luscious, rich taste of melted chocolate combined with the classic gooey coconut-pecan topping, delivering an indulgent experience that feels like a warm hug. If you’ve ever loved traditional German chocolate cake, this cookie version offers all that goodness in a perfectly portable treat that’s as delightful to make as it is to eat.

Ingredients You’ll Need

A shiny metal bowl holds three distinct layers: a smooth, thick yellow batter covering the bottom and right side, a pile of shredded white coconut sitting on the bottom right, and a heap of broken brown pecan pieces on the left side. The mixture is not yet combined, showing clear divisions of texture and color between the soft batter, stringy coconut, and chunky nuts. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This German Chocolate Cookies Recipe uses a handful of straightforward ingredients, each playing a vital role in creating the perfect balance of flavors and textures. From rich chocolate chips to creamy evaporated milk and crunchy pecans, every component contributes to that memorable cookie experience.

Semi-sweet chocolate chips (8 oz): These give the cookies their delicious deep chocolate flavor and a smooth texture.
Butter (2 Tbsp + ½ cup): Adds richness and moisture to both the cookie base and the topping.
Sugar (½ cup + 2 Tbsp + 1 cup): Multiple sugars ensure the right level of sweetness and help with texture.
Vanilla (½ tsp + 1 tsp): Enhances and rounds out the flavor profile with a subtle warmth.
Eggs (2 whole + 3 yolks): Provide structure for the cookies and creaminess for the topping.
Baking powder (¼ tsp): Gives the cookies a gentle lift without overpowering them.
Flour (½ cup): The foundation that binds everything together.
Evaporated milk (1 can, 12 oz): Creates the luscious, thick texture of the coconut topping.
Shredded coconut (1 ⅓ cups): Adds that signature chewy texture and sweetness.
Chopped pecans (1 ¼ cups): Provides a satisfying crunch and nutty flavor contrast.
Chocolate chips for drizzling (5 oz): The finishing touch for a beautiful and tasty glaze on top.

How to Make German Chocolate Cookies Recipe

Step 1: Melt the Chocolate and Butter

Start by placing the semi-sweet chocolate chips and 2 tablespoons of butter in a small, microwave-safe bowl. Heat them in short 10-second bursts, stirring well between each interval. This keeps the chocolate from burning and ensures a perfectly silky mixture. Once melted, set it aside to cool slightly.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the sugar, vanilla extract, and whole eggs until the mixture looks smooth and pale. This combination sets the stage for a tender cookie with a nice crumb.

Step 3: Combine the Dry Ingredients

In a separate small bowl, whisk the flour and baking powder. Mixing the dry ingredients first helps ensure even distribution and prevents clumps in your cookie dough.

Step 4: Bring the Dough Together

Add the cooled chocolate mixture to the egg and sugar mixture, whisking until smooth and glossy. Then, fold in the dry ingredients gently but thoroughly. Pop the batter into the fridge for 20 to 30 minutes so it firms up enough to handle easily when scooping.

Step 5: Bake the Cookies

Preheat your oven to 350 degrees Fahrenheit. Using a cookie scoop or a heaping tablespoon, portion the dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each ball to allow spreading. Bake for 10 minutes until the edges are set but the centers remain soft. Let them cool on a wire rack.

Step 6: Prepare the Coconut-Pecan Topping

While the cookies bake, combine evaporated milk, butter, egg yolks, sugar, and vanilla in a medium saucepan. Cook over medium-low heat, stirring frequently, until the mixture thickens, about 10 to 15 minutes. Once off the heat, stir in the shredded coconut and chopped pecans. Let this cool to room temperature.

Step 7: Assemble the Cookies

Spoon a generous heap of the coconut-pecan topping on each cooled cookie. If the coconut appears stringy, shape it with your hands gently to create neat mounds that won’t topple off.

Step 8: Drizzle with Melted Chocolate

Finally, melt the remaining 5 ounces of chocolate chips in the microwave, stirring often to avoid burning. Drizzle the melted chocolate over the topping in fun, decorative patterns—this is where you can get creative and make each cookie a little work of art.

How to Serve German Chocolate Cookies Recipe

The image shows a white rectangular plate with eight round chocolate cookies arranged in two neat rows. Each cookie has three visible layers: a base layer of dark brown, cracked chocolate cookie; a middle layer of light beige coconut and nuts mixture that looks creamy and textured; and a top layer of dark chocolate drizzles in wavy lines across each cookie. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Feel free to sprinkle a pinch of sea salt or finely grated orange zest on top after drizzling the chocolate. The salt enhances the chocolate’s richness, and the zest adds a lively brightness that makes these cookies even more compelling.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a cup of strong coffee to balance out their sweetness. For a grown-up twist, enjoy them alongside a scoop of vanilla ice cream or a latte with a hint of cinnamon.

Creative Ways to Present

If you’re serving these at a party, arrange them on a decorative platter with some fresh edible flowers or place them in small paper cups for an elegant touch. They also make amazing gifts when stacked nicely and tied with rustic twine or colorful ribbons.

Make Ahead and Storage

Storing Leftovers

Because the topping is quite moist, store any leftover cookies in an airtight container lined with parchment paper to prevent sticking. They taste best within three days but can still hold up well if kept cool and away from humidity.

Freezing

You can freeze these cookies for longer storage by placing them on a tray to freeze individually first, then transferring them to a sealed container or freezer bag. Allow them to thaw at room temperature before serving to preserve their soft texture.

Reheating

If you’d like to enjoy these cookies warm, place them in a microwave-safe dish for about 10 to 15 seconds or briefly heat in a warmed oven. This brings out that melty chocolate goodness and softens the topping perfectly.

FAQs

Can I use sweetened or unsweetened shredded coconut?

Yes, both work well in this German Chocolate Cookies Recipe. Sweetened coconut adds extra sweetness and chewiness, while unsweetened gives a more natural coconut flavor and reduces overall sugar in the topping.

Do I have to use evaporated milk?

Evaporated milk is key for that classic thick, creamy topping you expect in German chocolate-style desserts. Substituting with regular milk won’t provide the same richness and texture.

What type of chocolate is best for melting and drizzling?

Semi-sweet chocolate chips work wonderfully because they melt smoothly and aren’t overly sweet. You can also experiment with bittersweet or milk chocolate for different flavor profiles.

How can I make these cookies dairy-free?

You can try using dairy-free butter and chocolate alternatives, but note that the flavor and texture may differ from the original version. Be sure to select products specifically formulated for baking.

Can I prepare the topping in advance?

Absolutely! The coconut-pecan topping can be made a day ahead and stored in the fridge. Just bring it to room temperature and stir before spooning it onto the cookies.

Final Thoughts

If you’re searching for that perfect cookie that brings together nostalgia, rich chocolate, and the classic coconut-pecan deluxe topping, this German Chocolate Cookies Recipe is your answer. It’s a baking project that’s as fun and rewarding as the first bite, and I guarantee these cookies will quickly become a beloved favorite for family and friends alike. Go ahead, give them a try—you’ll be so glad you did!