Description
These German Chocolate Cake Cookies combine the rich, moist texture of a cake mix cookie base with the classic sweet coconut-pecan topping, creating a delightful treat reminiscent of the traditional German chocolate cake in cookie form. Perfect for gatherings or an indulgent snack, they offer a delicious blend of chocolate, nuts, and coconut in a convenient cookie bite.
Ingredients
Scale
Cookie Dough
- 1 box German chocolate cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Coconut-Pecan Topping
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Cookies: In a large bowl, mix the German chocolate cake mix, melted butter, eggs, and vanilla extract until a smooth dough forms.
- Shape and Bake: Scoop the dough into 1 ½-inch balls and place them approximately 2 inches apart on baking sheets lined with parchment paper or silicone mats.
- Bake the Cookies: Bake the cookies in a preheated oven at 350°F (177°C) for 8 to 10 minutes, until the edges are set but the centers remain soft. Remove from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and becomes creamy, about 10 minutes.
- Finish the Topping: Remove the mixture from the heat, then stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature to thicken.
- Assemble the Cookies: Once the cookies and topping are cooled, gently spread the coconut-pecan topping over each cookie. Allow the topping to set for about 10 minutes before serving to ensure it holds its shape.
Notes
- Make sure not to overbake the cookies; they should be soft in the center for the best texture.
- The coconut-pecan topping can be made ahead and stored in the refrigerator; bring it to room temperature before spreading.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
- For a nuttier taste, lightly toast the chopped pecans before adding them to the topping.
- These cookies are best enjoyed within 2–3 days but can be stored in an airtight container at room temperature.
