German Chocolate Cake Cookies


  • 1 cup butter
  • 1 cup chocolate chips
  • ½ cup brown sugar, firmly packed
  • ½ cup chopped pecans
  • ½ cup coconut, tightly packed
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup butter, chilled
  • 2 cups white sugar
  • 2 egg yolks, beaten
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour


In a microwave-safe bowl, melt the butter and chocolate chips on high for 2 min. Stir until smooth. In another mixing bowl, mix the sugar ant the eggs. Add the baking powder, baking soda, salt, and vanilla. Stir the melted chocolate until its fairly warm to the touch, but no longer hot. Add it to the mixing bowl and mix it in thoroughly. Add the flour and mix well. Cover the dough and set it aside while you make the frosting.Combine the brown sugar and coconut in a food processor. Mix with the steel blade until the coconut is in small pieces. Add the chopped pecans. Cut the butter into four chunks and add them. Process with the steel blade until the butter is in small bits. Add the beaten egg yolks and process until thoroughly incorporated. (The frosting can also be made by hand using softened butter.)Preheat the oven to 350 F, rack in the middle position. Chill the frosting while the ovens preheating. Pat the cookie dough into one-inch balls with your fingers. Place the balls on a greased cookie sheet. Press down in the center of each ball with your thumb to make a deep indentation. Pat the frosting into inch balls and place them in each indentation. Bake at 350 F for 10-12 min. Yield: 5-6 dozen, depending on cookie size.