German Chocolate Cookies are rich, fudgy chocolate treats topped with a sweet, nutty coconut and pecan frosting. Think of them as a handheld version of the classic cake! If you’re a fan of German chocolate desserts, be sure to check out my German Chocolate Cheesecake and German Chocolate Slab Pie for even more indulgent options.
What Is German Chocolate?
Despite the name, German chocolate did not originate in Germany. It was actually created by Samuel German, who developed a type of dark chocolate for Walter Baker & Co. The chocolate was later named after him. The famous German Chocolate Cake was born when a Texas homemaker used this chocolate in a cake, and the name stuck! I topped these cookies with a variation of the cake’s traditional frosting, featuring sweet coconut and pecans.
Ingredients & Substitutions
- Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. I prefer unsalted butter; if using salted butter, you may want to lessen the amount of salt.
- Cocoa: Choose high-quality Dutch-processed cocoa to use in the cookies. Dutch-processed cocoa is less acidic and will give the cookies a darker color. It also will result in a less bitter flavor.
- Cream of Tartar: Cream of tartar aids in the chemical reaction with the baking soda to make the cookies rise and have a chewier texture. Fun fact: You can replace cream of tartar with fresh lemon juice! One teaspoon of cream of tartar equals 2 teaspoons of fresh lemon juice.
- Coconut: You will use sweetened coconut in both the cookies and the frosting. If using unsweetened coconut, you may want to increase the sugar in the cookies by a tablespoon or two.
- Sweetened Condensed Milk: Check the labels carefully when buying sweetened condensed milk. Do not use evaporated milk in this recipe.
- Pecans: Most German Chocolate Cakes will have pecan and coconut frosting, so I couldn’t leave out the chopped pecans in these German Chocolate Cookies. If you don’t have pecans, but still want the nutty crunch, try adding chopped walnuts or any other nut you prefer.
Can I Make German Chocolate Cookies Without Coconut?
Yes, you can make these cookies without coconut. You can simply leave it out it or replace it with chopped nuts (like pecans or walnuts) for added texture and flavor. The cookies will still be delicious!
Can I Make The Cookie Dough Ahead Of Time?
Yes! If you are freezing the dough, scoop out the balls of dough onto a parchment paper-lined baking sheet. Place the baking sheet in the freezer for an hour or two, or until the dough balls are completely frozen. Once frozen, transfer the dough balls to a freezer-safe zipped bag. When ready to bake, you don’t even need to defrost them; simply add 1-2 minutes of baking time! Then, once cooled, add the frosting.
How To Store German Chocolate Cookies
To store the German chocolate cookies, first, let the frosting set for a bit–about half an hour. Next, place the cookies in an airtight container. If I am stacking them, I place a piece of parchment paper or wax paper between the layers to prevent the frosting from sticking to the cookies on top. Then, since the frosting contains sweetened condensed milk and butter, it’s best to store the cookies in the fridge to keep them fresh for up to 5–7 days. When ready to enjoy, let the cookies come to room temperature before serving.
Can I Freeze German Chocolate Cookies?
Yes, you can freeze these German Chocolate Cookies. However, if you freeze the cookies after baking, wait to add the frosting until you’re ready to serve them. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
German Chocolate Cookies
Ingredients
Cookies
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) granulated sugar, plus more for pressing dough with a kitchen glass
- ¾ cup (94 g) confectioners' sugar
- ¾ cup (163.5 g) vegetable oil
- 2 large eggs, room temperature
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 4 ½ cups (562.5 g) all-purpose flour
- 1 cup (118 g) Dutch-process cocoa
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup (46.5 g) sweetened coconut
Frosting
- 1 can (14 ounces) sweetened condensed milk
- ¼ cup (50 g) brown sugar
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup (109 g) pecans, chopped
- 1 cup (93 g) sweetened shredded coconut
Instructions
Cookies
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the butter, granulated sugar, and confectioners' sugar. Mix until just combined.
- Drizzle in oil and pour in eggs, water, and vanilla extract. Mix well.
- In another bowl, whisk together flour, cocoa, salt, baking soda, and cream of tartar.
- Slowly add the flour mixture to the butter mixture and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.
- Fold in the coconut.
- Using a 2 tablespoon scoop, drop golf-ball-size portions of the dough on the lined cookie sheet.
- Roll out each cookie dough ball until it is smooth and round.
- Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Place them on a baking sheet about 2 inches apart. Repeat this on all cookies.
- Bake for 7-8 minutes or until edges are set; tops may still look a little wet. Let the cookies cool before adding the topping.
Frosting
- In a medium saucepan over medium heat, add sweetened condensed milk, sugar, and butter.
- Bring to a low boil, stirring frequently until thickened.
- Remove from heat and add vanilla, pecans, and coconut.
- Top each cooled cookie with about a tablespoon of topping.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are the perfect mix of chocolatey goodness and coconut crunch. The frosting really adds an extra layer of sweetness—so delicious!
Elizabeth
Unfortuneately, I am not a fan of coconut, so I plan to try these without–I think they will still be good!
Annabelle
I like how these cookies have that rich German chocolate flavor, but in a fun, cookie form.
Bella
These cookies are seriously addicting! The combination of chocolate, coconut, and pecans is perfect, and the frosting makes them feel like an extra special treat.
Selena
I wasn’t sure how these cookies would turn out, but they were great! The texture is soft and chewy, and the homemade frosting on top is absolutely delicious.
So very disappointed in these! Made to the letter what the recipe called for and yes, as a scratch cook for almost 50 years, I know what I’m doing in the kitchen. The frosting is good, not like regular coconut pecan frosting but good. However, the cookies were way too dry and not at all sweet enough. If the flour was backed off by at least 1 cup, maybe even 1 1/2 c flour and the granulated sugar was increased to 2 cups………that might fix them…….but ugh, not at all what I was hoping for. Very, VERY disappointed! I’ve made German Chocolate Cakes, the old way and the new, for decades……….these cookies do NOT taste like them.
I also thought that was to much flour and not enough sugar. I’m going to try this with your suggestions.
This is my Favorite Cookiee, So I’m Quite Excited To Try This,
Fantastic Looking Cookie😍