These German Chocolate Cookies with Coconut are a delicious, chewy treat with the rich flavor of chocolate, complemented by sweetened coconut and semisweet chocolate chips. Inspired by the classic German chocolate cake, these cookies are a must-try for any chocolate lover!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup sweetened shredded coconut
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars: In a separate bowl, use an electric mixer to beat the softened butter, granulated sugar, and light-brown sugar together until light and fluffy.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture. Beat well until everything is fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Add Chocolate and Coconut: Stir in the semisweet chocolate chips and shredded coconut until evenly distributed.
- Shape and Bake: Using a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Prep Time:
- 15 minutes
Cooking Time:
- 10-12 minutes
Total Time:
- 25-27 minutes
Servings:
- 18-24 cookies (depending on size)
Tips and Variations:
- Chill the Dough: If you want thicker cookies, you can chill the dough in the fridge for 30 minutes before baking.
- Add Nuts: For an added crunch, stir in chopped pecans or walnuts, which complement the coconut flavor beautifully.
- Storage: Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Conclusion:
These Decadent German Chocolate Cookies with Coconut are the perfect combination of chocolatey goodness and coconut sweetness. They’re a quick and easy way to enjoy the flavors of German chocolate cake in a cookie form. Perfect for any occasion!
Print
Decadent German Chocolate Cookies with Coconut
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
Description
These rich, chewy cookies are inspired by the classic German chocolate cake, featuring sweetened shredded coconut and semisweet chocolate chips for a decadent treat that’s perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat butter and both sugars with an electric mixer until light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in chocolate chips and shredded coconut.
- Drop dough by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until cookies are set.
- Allow cookies to cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Ensure the butter is softened for easy mixing.
- For a chewier texture, underbake the cookies slightly.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes