German chocolate cookies have all the elements of the classic cake, but in cookie form! The coconut and pecan filling works perfectly as a topping for chewy chocolate cookies.
Recipe: https://sugarspunrun.com/german-chocolate-cookies/
Ingredients
Topping
3 large egg yolks
¾ cup evaporated milk (177ml)
6 Tablespoons unsalted butter, cut into 6 pieces (85g)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
¼ teaspoon table salt
1 teaspoon vanilla extract
¾ cup toasted pecans, chopped (94g) (see note)
1 ½ cups sweetened shredded coconut (120g)
Cookies
1 cup unsalted butter, softened (226g)
1 cup granulated sugar (200g)
¾ cup light brown sugar, firmly packed (150g)
½ cup natural cocoa powder (50g)
1 large egg + 1 egg yolk, room temperature preferred
1 teaspoon vanilla extract
2 ½ cups cake flour (285g) (see note)
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
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Instructions
00:00 Introduction
Topping
00:20 Prepare the topping first as it will need a fair bit of time to cool before you can top your cookies with it!
00:30 In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk together until eggs are lightly beaten.
01:40 Add butter, sugars, and salt and heat over medium/low heat, stirring to combine. Be sure to keep your heat low so you do not cook your eggs. Stir continuously until mixture is light golden brown and has thickened (it should coat the back of a spoon, I demonstrate this in the video), this should take around 10 minutes but may take longer.
04:35 Remove pan from heat and stir in vanilla, pecans, and coconut.
05:48 Allow topping to cool completely at room temperature before spreading over cookies. Meanwhile, prepare your cookies.
Cookies
06:04 Preheat oven to 350F (175C) and line baking sheets with parchment paper, set aside.
06:10 In a large mixing bowl (or the bowl of a stand mixer fitted with paddle attachment), combine butter and sugar and use an electric mixer to beat together until creamed, light, and fluffy (at least 2 minutes on high speed)
07:15 Add cocoa powder and stir on low-speed until completely combined.
07:41 Add egg, egg yolk, and vanilla extract and stir again until completely combined and uniform.
08:30 In a separate, medium-sized mixing bowl whisk together cake flour, baking powder, baking soda, and salt.
09:19 Gradually stir wet ingredients into dry ingredients in several parts, mixing after each addition until completely combined.
10:12 Scoop cookie dough by the level 1 ½ Tablespoon-sized scoop (32g) and roll gently between your palms to make a smooth ball. Transfer to prepared baking sheets, spacing cookies at least 2” (5cm) apart.
11:15 Transfer baking sheet to center rack of 350F (175C) preheated oven and bake for 8-9 minutes. Within a minute of removing from the oven, use a flat surface (such as the clean bottom of a measuring cup) to lightly press down to gently flatten the top of each cookie (so the surface is flat and smooth). Allow cookies to cool on baking sheet for at least 5-10 minutes before carefully transferring to cooling rack to cool completely (or at least mostly cooled) before covering with topping.
12:04 Once the topping and cookies have both cooled, scoop topping by 1 Tablespoon-sized scoop and use a spoon to gently spread over the surface of the cookie, nudging it toward the edges. Serve and enjoy.
Notes
Egg whites
If you don’t want to waste your egg whites, save them for macarons, meringues, white cupcakes, Swiss meringue buttercream, or candied pecans!
Pecans
If you don’t already have toasted pecans, you can follow my simple tutorial on how to toast pecans. Toast them, let them cool a bit, and then chop them for best results.
Cake flour
Cake flour is best for this cookie for a lighter, tender texture reminiscent of a German chocolate cake. However, if all-purpose flour is all you have, you can substitute 2 ¼ cup (280g) of all-purpose flour + 1 Tablespoon of cornstarch.
Storing
Because of the coconut topping, these cookies should be refrigerated if you’re keeping them longer than 24 hours. To store them, keep in an airtight container in the refrigerator. If you don’t like them cold, it’s fine to pull a few out and bring to room temperature before enjoying!
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“German Chocolate Cookies that are Better than the Cake” üzerine 33 yorum
Hi Sam how are you I’m Laura I can’t wait to try this raviolis
Omg! I'm running to get ingredients!
Fantastic Sam wow thank you so much bless to your family 🙏
Good morning. You have a cute, funny sense of humor
Can't wait ! I'm so going to try these. Thank you again for your hard work.
Congratulations on your new studio kitchen that is to come! Excited for you! Can't wait to see it! 🎈
I love this idea. German chocolate cake is wonderful, but you don't always want a whole cake. I will definately be trying this.
Wow! These look great. I love German chocolate cake. What if I made a dark cherry jammy jam and we called’em “Black Forest chocolate cake cookies”? Mmmm, that sounds good, too. Lol! I’m just messing with you, Sam! I really love the coconut on top. ✌️❤️🥂😉
Wow to these! I've never had German chocolate cake but have drooled over it my entire life (for context, I'm 55); anything with caramelly coconutty pecanny gooiness is delicious! But, I've always been a bit afraid of making cakes (with your help, I've been getting over that!). I am 100% making these cookies! Thank you!
Yummers. Congrats and good luck on your studio kitchen. And I'm looking for the day you throw a curveball at us and use your stand mixer. 😆
Studio kitchen?! That's so exciting!!! Can't wait to see it when you get it all done!
The first time I made a German Choc cake I was SO proud of myself that I took it into work to share. When I think back on it now I’m absolutely 😱HORRIFIED 😱 because I remember that there were bits of cooked egg in the topping (this was WAAAAY before YT)😬
I get so paranoid about it now that I put the sauce pan in an ice bath as soon as I take it off the heat. Clearly not necessary but I’ll probably never live down my imaginary shame so that’ll be with me forever (and the ice bath is cheaper than psychotherapy) 😂
Very nice and delicious cookies, thank you for sharing this video ❤
Once again, thank you so much! Also, it's weird of me to mention, but I've never seen anyone (besides Megan Fox, and you!) with thumbs like mine. I feel slightly less self conscious about them now.
Is there any way to support you monetarily through patreon etc? I'd love to buy a cookbook from you, one day, but I'm sure it's a lot of work lol.
En mi país no es común ni fácil conseguir leche evaporada, se podría reemplazar por algún otro ingrediente?
Can you freeze ahead of time and not frost til later
Love this idea!! I agree with you, I think I'd like the smaller version better than a cake slice. Definitely looks great and I'll give it a go one day! 😊
Wow, I love these flavors, can’t wait to make. 🤩😋🙏🎉
These look AWESOME, however I'd rather just make Chocolate dipped Coconut Macaroons…much less work 😉
I do love a German Chocolate Cake though.
My Mom loves the cake Im gonna try to make these cookies! Thanks!
My husband loves German chocolate cake. I definitely will give these a try. Thanks for all the tips on making these.
This sounds delicious 😋😋 I think I will make these
The cookies look great! I'm a bit envious of the portable burner. I'm contemplating buying one so that I can deep fry on the countertop rather than the stove. I have a wide counter that will catch the splatters, and it's much easier to clean 😂
This looks awesome! I’m definitely making this topping but I might cheat and make some chocolate cake cookies because I’m in a time crunch 😅❤
Doesn't anyone use German chocolate any more for an authentic German chocolate dessert?
Can't wait to try
Sam, I have made many of your recipes and love them! Have you made an ice cream cake? Want to try it. What type of frosting would be best for being in the freezer before serving?
My husband is going to be over the moon with these. And I’ll take the leftover egg whites and shredded coconut and make macaroons instead of macarons. Way less fussy and solid coconut. Hubs and I will both be happy. Sadly, I can’t have chocolate or nuts any more . :-(😢
sugar spun did you watched the grammy award show you saw Taylor and Sabrina?
When making the topping, would it safer (for the eggs) to cook without the eggs until mixture is up to temperature, then temper in the eggs? Or, do the eggs really need to cook a long time?
sidebar: Glad to learn Sam is sufficiently successful to have the budget for a studio kitchen. Sam's our next Rachel Rae. Just add a studio audience AKA family and friends.
That’s exciting news about your new basement studio! If I was one of your friends IRL, I would suggest that you consider adding some color so it’s not quite as monochromatic as your kitchen and utilizing some incandescent lights to give your videos a warmer, natural light feeling. That’s just my opinion and who knows if it’s even good advice because my hobby is drinking 🍻🥳. Good luck and I can’t wait to see what you come up with.
Looks great and most likely tastes yummy! Just a suggestion, maybe refrigerate the coconut topping before using (so it's easier to scoop). German chocolate and carrot cakes are my favorite cakes to make. Thanks for the video. I'll definitely make this.
Is there a written recipe for these cookies?