A deliciously decadent cookie that combines the classic flavors of German chocolate cake with a chewy texture and a sweet filling of coconut and pecans.
Ingredients
Scale:
2 cups All-purpose flour
⅔ cup Cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Unsalted butter, softened
1 cup Granulated sugar
½ cup Brown sugar
2 large Eggs
2 teaspoons Vanilla extract
1 cup Shredded coconut
1 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients until just combined. Be careful not to overmix.
Fold in the shredded coconut and chopped pecans until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked. They will continue to cook on the baking sheet.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
