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Freshly baked German Chocolate Cake Cookies with coconut and pecan frosting

German Chocolate Cake Cookies

Deliciously soft and fudgy cookies infused with the classic flavors of German chocolate cake, featuring cocoa, toasted coconut, and pecans, topped with caramel and chocolate drizzle.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Spoon flour into the cup and level it accurately.
  • 1/2 cup cocoa powder (unsweetened) Ensure there are no lumps.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar (light or dark)
  • 1/2 cup granulated sugar
  • 1 large egg For a vegan option, use a flax 'egg'.
  • 1 teaspoon vanilla extract
Mix-Ins and Toppings
  • 1/2 cup shredded coconut (sweetened or unsweetened) Toast for extra flavor.
  • 1/2 cup chopped pecans (toasted for extra flavor) Can be replaced with toasted sunflower seeds for a nut-free version.
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/2 cup melted chocolate for drizzling (semi-sweet or dark)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2-3 minutes.
  4. Mix in the egg and vanilla until fully incorporated, scraping the bowl as needed.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Gently fold in the shredded coconut and chopped pecans.
Baking
  1. Drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes until the centers still look slightly soft.
  3. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Finishing Touches
  1. Once cooled, spoon a little caramel sauce onto each cookie, sprinkle with extra coconut and pecans, and drizzle melted chocolate over the top.
  2. Let the chocolate set before serving.

Notes

Store in an airtight container for up to 3 days at room temperature or 5-7 days in the refrigerator if topped with caramel. Freeze un-topped cookies for up to 2 months.