German Chocolate Cookies with Coconut Recipe
If you’ve ever swooned over the classic cake, then these German Chocolate Cookies with Coconut are going to absolutely sweep you off your feet! Imagine the magic of tender, fudgy chocolate cookies, hiding a sweet, gooey coconut-pecan center in every bite. With crisp edges, a soft center, and that signature tropical-caramel kick, these cookies strike the perfect balance of indulgence and nostalgia. Whether you’re brightening up a holiday tray or sneaking a dreamy midnight snack, this playful twist on a beloved dessert packs all the flavor of German chocolate cake — without the fuss.
Ingredients You’ll Need
What makes these cookies truly memorable is the simple harmony of classic baking staples and a few powerhouse ingredients. Each component adds something special — the lush richness of chocolate, the sweet tropical coconut, and that irresistible hint of caramel from sweetened condensed milk. Gather your supplies, and let’s get started!
- All-purpose flour: The structure of your cookies; keeps them perfectly tender and not too dense.
- Unsweetened cocoa powder: Deepens the chocolate flavor for that real cake-like depth.
- Baking soda: Lends a gentle lift, ensuring sweet morsels that puff just the right amount.
- Salt: Wakes up all the flavors, making every bite more complex and irresistible.
- Unsalted butter (softened): Adds luscious moisture and a rich mouthfeel to every batch.
- Granulated sugar: Brightens and balances both the chocolate and coconut goodness.
- Brown sugar (packed): Infuses cookies with a caramel undertone, making the crumb extra chewy.
- Large egg: Binds everything together and contributes to that classic cookie chew.
- Vanilla extract: Enhances all the chocolate and sweet flavors with mellow warmth.
- Semi-sweet chocolate chips: Dotted throughout for melt-in-your-mouth chocolate bursts.
- Sweetened shredded coconut: The star of the filling, creating that signature German Chocolate Cookies with Coconut flavor and texture.
- Chopped pecans: Toasty, buttery crunch that completes the coconut filling.
- Sweetened condensed milk: Gives the coconut-pecan filling its gooey, caramelized magic.
How to Make German Chocolate Cookies with Coconut
Step 1: Prep Your Baking Gear
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper, which keeps your German Chocolate Cookies with Coconut from sticking and ensures easy cleanup — trust me, you’ll be glad you did!
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening for cookies that are perfectly soft with gently crisp edges.
Step 3: Cream the Butter and Sugars
Using a large mixing bowl, beat the softened butter together with both sugars until the mixture is light, fluffy, and slightly paler in color. This step gives your cookies a tender, bakery-worthy texture—and builds that craveable cookie base.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until thoroughly combined. These binding agents bring your German Chocolate Cookies with Coconut dough together for easy shaping and a wonderful aroma.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to your wet base, stirring until just combined. Overmixing will toughen the dough, so when you see the last streak of flour disappear, you’re good to go.
Step 6: Stir in the Chocolate Chips
Fold in the semi-sweet chocolate chips for little pools of molten chocolate in every bite. The dough should be thick, glossy, and chocolate-studded at this point.
Step 7: Make the Coconut-Pecan Filling
In a separate small bowl, stir together sweetened shredded coconut, chopped pecans, and sweetened condensed milk. This mixture should be sticky and cohesive — think of it as a rich surprise in the center of each German Chocolate Cookies with Coconut.
Step 8: Shape and Fill the Cookies
Scoop tablespoons of chocolate cookie dough and flatten them slightly in your palm. Place about a teaspoon of the coconut-pecan filling in the center, then carefully fold the dough around the filling, sealing the edges well. Place each stuffed cookie at least 2 inches apart on your prepared baking sheets.
Step 9: Bake to Perfection
Bake the cookies for 10–12 minutes, just until the edges are set but the centers still look a bit soft. They’ll finish setting as they cool, so don’t worry if they seem slightly underbaked at first!
Step 10: Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully. This extra patience is worth it—your German Chocolate Cookies with Coconut will be just the right texture!
How to Serve German Chocolate Cookies with Coconut
Garnishes
A little flourish goes a long way! For a bakery-style finish, drizzle melted chocolate over cooled cookies or sprinkle a bit of extra shredded coconut on top right after baking. You can even press a toasted pecan half into each cookie for a picture-perfect touch.
Side Dishes
While these cookies shine on their own, they’re fabulous with a scoop of vanilla ice cream or a chilled glass of milk. If you’re feeling bold, try pairing German Chocolate Cookies with Coconut alongside a coconut latte or rich hot chocolate for ultimate indulgence.
Creative Ways to Present
Show off those gooey centers! You can arrange the cookies in a spiral on a decorative plate or stack them in mini treat boxes as thoughtful gifts. For gatherings, serve them alongside other coconut-pecan treats to create a dessert sampler that highlights all your favorites.
Make Ahead and Storage
Storing Leftovers
Keep your German Chocolate Cookies with Coconut soft and chewy by storing them in an airtight container at room temperature for up to four days. A slice of bread dropped in the container can help keep them fresher even longer (the cookies absorb moisture from the bread, not the other way around)!
Freezing
If you want to save some for later, freeze baked cookies individually wrapped and sealed in a freezer-safe bag for up to three months. You can also freeze the shaped, unbaked cookies (without the pecan garnish) and bake them off as needed — just add a couple of extra minutes to the baking time.
Reheating
For that just-baked goodness, pop a cookie in the microwave for 10–15 seconds, or warm a batch on a baking tray in a 300°F oven for 3–4 minutes. The filling softens beautifully, and the chocolate chips take on that melty, irresistible quality once again.
FAQs
Can I use unsweetened coconut instead of sweetened?
You can swap in unsweetened shredded coconut if you prefer a less sweet filling. The sweetened condensed milk still provides plenty of sweetness, but the texture will be slightly firmer and the overall taste a little more subtle.
What’s the best way to chop pecans for the filling?
Chop pecans by hand with a sharp knife for uneven bits that add more crunch, or pulse gently in a food processor if you like a finer texture. Just be careful not to turn them into pecan dust!
Is it possible to make these cookies nut-free?
Absolutely! Omit the pecans for a nut-free version. The German Chocolate Cookies with Coconut filling will still be flavorful and gooey, though you’ll miss that signature crunch.
Can I double this recipe for a party?
Yes, this recipe doubles beautifully. Make your cookie dough and coconut filling in separate larger bowls, and bake in batches so everything bakes evenly. Prepare to watch them disappear faster than you expect!
Why do my cookies sometimes spread too much?
If your dough is very soft (perhaps from warm butter), chill the shaped cookies for 20–30 minutes before baking. This gives the fat time to firm up and helps your German Chocolate Cookies with Coconut hold their shape for that perfect stuffed look.
Final Thoughts
Making German Chocolate Cookies with Coconut isn’t just about baking — it’s about bringing a little joy and a lot of deliciousness to your kitchen. Whether you’re baking for loved ones or just treating yourself, each melt-in-your-mouth bite is guaranteed to bring smiles. Dust off your cookie sheets and give this cozy, crowd-pleasing recipe a try!
Print
German Chocolate Cookies with Coconut Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of German Chocolate Cookies with Coconut! These decadent cookies are filled with sweet shredded coconut, chopped pecans, and gooey chocolate chips, creating a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Prepare filling: Mix shredded coconut, pecans, and sweetened condensed milk in a bowl to form a sticky filling.
- Assemble cookies: Scoop cookie dough, flatten in palm, add a teaspoon of coconut mixture, and fold dough around it.
- Bake: Arrange cookies on baking sheets and bake for 10–12 minutes until edges are set.
- Cool and enjoy: Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Drizzle melted chocolate over cooled cookies for an extra chocolatey touch.
- For chewier cookies, slightly underbake and allow to finish setting as they cool.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
