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German Chocolate Cookies Featured Image

German Chocolate Cookies

German Chocolate Cookies, a rich chocolate cookie topped with your favorite sweet coconut cake filling- these cookies can’t get any better!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 48 cookies
Calories 215kcal
Author Lisa


  • 1 cup unsalted butter cold
  • 1 ½ cups granulated sugar
  • 2 teaspoon vanilla
  • 2 eggs
  • 2 teaspoon espresso powder optional
  • 2 ⅓ cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups chocolate chips- semi sweet/bittersweet

Coconut Pecan Frosting

  • 3 egg yolks
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • 1 can sweetened condensed milk 14oz
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 2 cups sweetened shredded coconut
  • 1 cup chocolate chips for drizzle- optional


  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Place butter in the bowl of a stand mixer and mix on high until light and fluffy.
  • Add in the sugar and mix until full combined. You may need to scrap down the sides and bottom of the bowl.
  • Add in the vanilla, eggs, and espresso powder, if using, and mix until combined. Mixture will look really wet.
  • Turn the mixture to low and add in the flour ½ cup at a time then add the cocoa powder.
  • Turn the mixer up to medium speed and add in the baking powder and salt. Make sure to scrape the sides and bottoms.
  • Mix in Chocolate Chips
  • Scoop the cookie dough and form into 1-inch balls. Place on prepared cookie sheet and gently flatten.
  • Bake for 9-10 minutes
  • Remove from oven and allow to cool

How to make German chocolate frosting

  • Place coconut in a large skillet and cook over medium low heat. Stir frequently until coconut is golden brown. Remove from skillet and set aside. *
  • In same skillet place chopped pecans and heat over medium heat, stirring intermittently. Heat until browned and fragrant. Remove from skillet and set aside. *
  • In a medium sized saucepan add the yolks, sugar, butter, evaporated milk, and vanilla and stir until combined.
  • Over medium heat bring mixture to a low boil, stirring constantly, and then once boiling continue to stir for a one minute, the mixture will be pretty thick. Remove from heat and stir in the toasted coconut and pecans.
  • Allow frosting to cool then scoop a spoonful onto each cookie. If desired, melt some chocolate chips in the microwave then drizzle over the cookies.


Lisa’s Tips

*Toasting the coconut and pecans adds more flavor but is optional. The cookies will still taste delicious if you decide not to toast them.
* To melt chocolate in the microwave, place chocolate chips in a microwave safe bowl, place your microwave at 50% power, then in 30 second increments heat and then stir chocolate chips until melted. Sometimes I add a little coconut oil to the chocolate to help it smooth out if it’s having trouble.


Calories: 215kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 72mg | Potassium: 63mg | Fiber: 1g | Sugar: 20g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg