Description
Enjoy these decadent German Chocolate Cookies with Coconut that combine rich melted chocolate, shredded coconut, and chopped pecans for a flavor-packed dessert. Perfect for holiday baking, these soft and chewy cookies are drizzled with sweetened condensed milk for an extra touch of indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/3 cup sweetened condensed milk
Add-ins
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring thoroughly between each interval until smooth and fully melted. Set aside to cool slightly.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Egg, Vanilla, and Chocolate: Beat in the egg and vanilla extract to the creamed butter and sugar mixture, followed by the cooled melted chocolate, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mix to the chocolate batter, stirring until just combined to avoid overmixing.
- Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans to add texture and flavor to the cookie dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges are set but the centers remain soft for a chewy texture.
- Drizzle Sweetened Condensed Milk: Immediately upon removing the cookies from the oven, drizzle a small spoonful of sweetened condensed milk over each warm cookie to add extra sweetness and moisture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra richness, top with additional chocolate chips or a sprinkle of toasted coconut after baking.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
