German Chocolate Coconut Pecan Cookies
Indulge in the rich, decadent flavors of German Chocolate Coconut Pecan Cookies, a delightful twist on the classic German chocolate cake. These cookies are packed with semi-sweet chocolate chips, toasted pecans, and sweetened shredded coconut, delivering a chewy, nutty sweetness in every bite. Made with a cocoa-infused dough, these treats boast a deep chocolate flavor that pairs beautifully with their crunchy, caramelized pecan and coconut topping. Easy to make in under 30 minutes, these cookies are perfect for holiday cookie trays, gifting, or satisfying your chocolate cravings. Plus, they store wonderfully, making them an ideal make-ahead dessert!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 0.3 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Sweetened shredded coconut
- 0.75 cup Pecans, chopped and toasted
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, mixing thoroughly after each addition. Then mix in the vanilla extract.
In a separate medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips, shredded coconut, and toasted pecans using a rubber spatula until evenly distributed throughout the dough.
Scoop the cookie dough using a medium cookie scoop (about 1.5 tablespoons) and place on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear slightly soft. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 711.9 g | 259% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 414.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 397 mg | 31% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 2193 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
