German Chocolate Cake Cookies
A soft, cakey cookie of a deep, rich chocolate flavor topped with the traditional German Chocolate Cake frosting. A wonderful bit of a chocolate treasure!
If you aren’t familiar with German Chocolate Cake, you were born much later than I was. If you do know it, you probably can reflect on several pleasant memories that include this 1950s’ favorite (except for my sister who once indulged in too much with an unpleasant result - she now runs the other way when she sees German Chocolate coming.) It’s not German, but it is chocolate due to the German Chocolate Bar used in the recipe and it is an American not a German cake. Confused?
Once a staple of haute cuisine, as fashion and styles change this cake is no longer featured on the dessert “runway”, but like a model with good bones, so this cake has good bones and always has a welcome place at the table. The good bones of this cake include a rich, dark chocolate flavor, a cake with a light crumbs topped with a caramel-like frosting with coconut and pecans. What’s not to like?
Parsons’ Bakery in my hometown must have been the original outrageous cookie baker, which have sprung up everywhere in recent years, even with 24-hour delivery! Now you won’t get that from me - have to get my sleep to digest the several cookies I sampled in the making.
I favored Parson’s White Jumble cookie, a big fat sugar cookie frosted and studded with chopped walnuts. My mother’s favorite was - you guessed it - this one. This is my attempt at that cookie. See if it evokes fond memories for you or a new revelation of some great treats that you have been cheated of all these years! Remember, old dogs have some old tricks that are worth repeating.
German Chocolate Cake Cookies
1/2 cup salted butter, room temperature
1/2 cup vegetable shortening
1 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
pinch salt
Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Optional: ¼ cup chocolate candy coating melted for drizzle
To Make Chocolate Cookies
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
In a stand mixer or large bowl using a hand mixer, beat the shortening, butter, brown sugar, granulated sugar, vanilla, and eggs. Gradually add the dry ingredients mixture into the butter mixture and blend on low speed until combined. Chill dough, covered for 30 minutes.
Drop the dough by tablespoonsful onto the prepared baking sheets or shape into walnut-sized balls and place on parchment paper lined baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes until just set and puffy. (There will be a few cracks in the tops of the cookie.) Cool on a baking rack.
To Make Coconut Pecan Frosting
Place evaporated milk, sugar, egg yolks, and butter in a medium pot over medium heat. Mix with a wire whip.
Stir over heat until it is well combined. Continue stirring frequently until thickened and bubbly (10 - 12 minutes).
Once thickened, remove from heat and stir in vanilla and add coconut and pecans. Let sit 10 - 15 minutes, stirring occasionally, or until thick enough to spread over cookies.
Top each cooled cookie with about a tablespoon of frosting and spread slightly.
Optional: Drizzle with melted candy coating and let set up, if desired.
Makes 30 - 36 cookies.
Top cooled cookies with the buttery coconut pecan topping.
Delicious German Chocolate Cake in cookie form!
