German chocolate cakes remind me of my late father. Growing up we would rarely go out for dinner but when we did he would order German chocolate cake for dessert. My mom wasn’t much of a baker so the only time he could get his fix was eating out. It’s been fourteen years since my dad passed away and not a day goes by without me thinking of him. I love to share memories of my dad with my daughter and I can’t think of a better way to share a memory than with a cookie.
I love the combination of chocolate, coconut, and toasted pecans. And I am thrilled with how these cookies turned out. They have a cake-like consistency and have so much flavor and texture going on with each bite. They are seriously addictive!
Don’t skimp toasting your pecans. I promise you that it’ll be worth it. Plus you already have to heat your oven to 350 degree F so you might as well toast the pecans while you are gathering your ingredients and preparing the cookie dough. Make sure you toast extra pecans for your yogurt or ice cream. So yummy!!
- • 8 tablespoons unsalted butter, room temperature
- • ¼ cup granulated sugar
- • ½ cup light brown sugar
- • 1 teaspoon vanilla extract
- • 1 egg
- • 1 cup all-purpose flour
- • ¼ cup unsweetened cocoa powder
- • ½ teaspoon baking soda
- • ½ teaspoon salt
- • 1 cup semi-sweet chocolate chips
- • ½ cup chopped toasted pecans
- • ¾ cup toasted coconut flakes
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats.
- Toast Pecans: Spread pecans in a baking pan and bake until golden brown. Pecans will be toasted in 6-10 minutes. If using whole pecans, chop after toasting. I use the extra chopped pecans to my morning yogurt.
- In a medium bowl, using an electric stand or hand mixer, beat the butter and both sugars until light and fluffy.
- Add the vanilla and egg to the butter and sugar and mix well.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add flour mixture to the wet ingredients and beat on low until just combined. Try not to over mix the dough.
- Fold in the chocolate chips, pecans, and toasted coconut.
- Using a medium cookie scoop, drop the cookie dough by 1 ½ tablespoon rounds onto the prepared baking sheets.
- Bake for 10 – 11 minutes or until the cookies are set.
Adapted from Country Cooking from a Redneck Kitchen
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