I love how simple these cookies are to make without sacrificing any flavor. The warm, buttery dough holds together bold chocolate richness with the perfect crunch of pecans and the chewiness of coconut. They bake up soft in the center with crisp edges—just how I like them. Whether I’m making a batch for a holiday tray or just treating myself during the week, these cookies always deliver that warm, chocolatey satisfaction.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, melted 1 ½ cups packed light brown sugar 1 large egg 1 egg yolk 1 tablespoon pure vanilla extract 2 ½ cups all-purpose flour ¼ cup dark cocoa powder 1 teaspoon baking soda ¾ teaspoon fine sea salt ⅔ cup unsweetened shredded coconut ½ cup toasted pecans, chopped 2 oz bittersweet chocolate, roughly chopped
Directions
I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a large heatproof bowl, I whisk the light brown sugar into the warm melted butter until it’s glossy and smooth. Then I let it cool for about 3–4 minutes.
I beat in the egg, the extra yolk, and vanilla extract until everything’s fully combined.
In a separate bowl, I stir together the flour, dark cocoa powder, baking soda, and sea salt.
I gently add the dry ingredients into the wet ingredients and stir until just combined—making sure no dry streaks remain.
I fold in the shredded coconut, chopped toasted pecans, and roughly chopped bittersweet chocolate until evenly distributed.
Using a spoon or cookie scoop, I drop about 1½ tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart.
I bake them for 10–12 minutes, just until the edges are set and the centers still look slightly soft.
After baking, I let the cookies rest on the sheet for 5 minutes before moving them to a wire rack to cool completely.
Servings and Timing
Yield: 24 cookies Prep Time: 15 minutes Cook Time: 13 minutes Total Time: 28 minutes
Variations
I sometimes use semisweet or milk chocolate instead of bittersweet for a sweeter bite.
When I want extra texture, I add a handful of mini chocolate chips.
For a nut-free version, I skip the pecans and double the coconut.
I’ve tried them with a teaspoon of espresso powder in the dough for deeper chocolate flavor.
Around the holidays, I sprinkle sea salt or drizzle a bit of melted chocolate on top after baking for a festive touch.
Storage/Reheating
Once cooled, I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy for several days, especially if I place a slice of bread in the container to retain moisture. I don’t usually need to reheat them, but if I want that fresh-from-the-oven feel, I microwave one cookie for about 8–10 seconds.
FAQs
Can I freeze the cookie dough?
Yes, I often scoop the dough onto a tray and freeze the unbaked cookies. Once solid, I store them in a freezer bag. When baking from frozen, I add 1–2 extra minutes to the baking time.
What if I don’t have dark cocoa powder?
I’ve used regular unsweetened cocoa powder, and the cookies still come out delicious. Dark cocoa just gives a more intense chocolate flavor.
Can I use sweetened shredded coconut?
Yes, but I reduce the sugar slightly or expect a sweeter result. I personally prefer unsweetened for balance.
How do I toast pecans?
I spread them on a baking sheet and toast them in a 350°F oven for 6–8 minutes, shaking once halfway through. They should smell nutty and look slightly darker.
Why use an extra egg yolk?
The extra yolk adds richness and helps make the cookies chewy. I find it makes a noticeable difference in the final texture.
Conclusion
These Easy German Chocolate Cookies are a rich, satisfying treat that brings big flavor with minimal effort. I love how they combine classic dessert elements—chocolate, coconut, and pecans—into something perfectly handheld and indulgent. Whether for sharing or savoring solo with a cup of coffee, these cookies are a favorite I’ll keep baking again and again.
These chewy chocolate cookies are loaded with toasted pecans, coconut, and rich cocoa—everything you love about German chocolate cake in cookie form.
Ingredients
1 cup unsalted butter, melted
1 ½ cups packed light brown sugar
1 large egg
1 egg yolk
1 tablespoon pure vanilla extract
2 ½ cups all-purpose flour
¼ cup dark cocoa powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
⅔ cup unsweetened shredded coconut
½ cup toasted pecans, chopped
2 oz bittersweet chocolate, roughly chopped
Instructions
Preheat Oven: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk the melted butter with brown sugar until glossy. Let sit for 3–4 minutes to cool slightly. Whisk in the egg, egg yolk, and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt.
Form Dough: Add dry ingredients to the wet mixture. Mix gently until fully incorporated. Fold in shredded coconut, chopped pecans, and bittersweet chocolate.
Scoop & Bake: Drop 1½ tablespoon-sized scoops of dough onto prepared baking sheets, spacing 2 inches apart.
Bake: Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake; cookies should remain soft in the center for best texture.
For a deeper flavor, refrigerate the dough for 30 minutes before baking.
You can substitute semisweet chocolate if bittersweet is unavailable.
