Description
Indulge in these rich, chewy German Chocolate Cookies loaded with chocolate chunks, shredded coconut, and crunchy pecans. Perfect for dessert, snacks, or gifting, these cookies are easy to make and full of flavor. Every bite melts in your mouth with a classic chocolate-coconut goodness that everyone will love.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup shredded coconut
½ cup chopped pecans
½ cup mini chocolate chips or chopped German chocolate
Instructions
1. Prep Ingredients & Oven:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Make sure butter is softened.
2. Cream Butter & Sugars:
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Eggs & Vanilla:
Mix in eggs and vanilla extract until smooth and glossy.
4. Combine Dry Ingredients:
Whisk together flour, cocoa powder, baking soda, and salt. Gradually mix into wet ingredients until just combined.
5. Fold in Coconut, Nuts & Chocolate:
Gently fold in shredded coconut, chopped pecans, and chocolate chips.
6. Scoop & Shape:
Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each. Flatten slightly if desired.
7. Bake:
Bake 10–12 minutes, until edges are set but centers are soft. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
8. Serve & Enjoy:
Serve warm with milk, or let cool completely for gift boxes, ice cream sandwiches, or a dessert platter.
Notes
Chewiness: Use more brown sugar than granulated sugar and avoid overbaking.
Flavor Boost: Toast coconut and nuts for extra aroma. Add a pinch of espresso powder to intensify chocolate.
Storage: Store in an airtight container at room temperature up to 5 days or freeze baked cookies/dough up to 3 months.
Variations: Make gluten-free, vegan, or nut-free by adjusting ingredients as described in Part 5.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
Nutrition
- Serving Size: 24–28 cookies