Directions:
1/ Prepare the Coconut-Pecan Topping:
In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
Remove from heat and stir in vanilla, shredded coconut, and pecans. Let cool to room temperature.
2/ Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
3/ Make the Cookie Dough:
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs and vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients. Stir in chocolate chips.
4/ Bake the Cookies:
Scoop 2-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are set. Let cool completely.
5/ Assemble the Cookies:
Once the cookies are cool, spoon a small amount of the coconut-pecan topping onto each cookie.
6/ Serve:
Enjoy immediately, or store in an airtight container for up to 3 days.
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 24 cookies.
Enjoy your German Chocolate Cookies!
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