These Decadent German Chocolate Cookies with Coconut combine the rich flavors of chocolate and coconut in a soft, chewy cookie. Inspired by the classic German chocolate cake, these cookies are packed with semisweet chocolate chips and sweetened shredded coconut, creating a treat that’s sure to satisfy any sweet tooth. Perfect for the holidays, bake sales, or just a special indulgence at home.
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 to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, use an electric mixer to beat together the softened butter, granulated sugar, and light-brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the semisweet chocolate chips and sweetened shredded coconut.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set and slightly firm to the touch.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes
- Total Time: 25-27 minutes
Variations
- Dark Chocolate Chips: Swap the semisweet chocolate chips with dark chocolate chips for a richer, more intense flavor.
- Add Nuts: For extra crunch, add 1/2 cup of chopped pecans or walnuts to the dough.
- Coconut-Free Version: If you’re not a fan of coconut, you can omit it and substitute with additional chocolate chips or even crushed graham crackers for a new twist.
- Sea Salt Finish: Lightly sprinkle a pinch of sea salt on top of the cookies before baking to enhance the flavor and add a touch of saltiness.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week if you prefer them chilled.
- Freezing: These cookies freeze well! Wrap them tightly in plastic wrap or store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.
- Reheating: To warm up leftover cookies, simply place them in the microwave for 10-15 seconds or heat them in a low oven (around 300°F or 150°C) for a few minutes.
10 FAQs
- Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.
- Can I use a different type of coconut? This recipe calls for sweetened shredded coconut. If you want a less sweet cookie, you can use unsweetened shredded coconut, but you may want to adjust the sugar in the recipe slightly.
- Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the cookies will be denser and have a slightly different texture.
- Can I make these cookies without an electric mixer? Yes, you can use a hand whisk or a spatula to beat the butter and sugars. It may take a little more effort to achieve the light, fluffy texture, but it’s entirely doable.
- How do I know when the cookies are done baking? The cookies will be set around the edges and slightly firm to the touch. They will continue to firm up as they cool.
- Can I add more chocolate chips? Yes, feel free to add more chocolate chips if you love an extra chocolatey flavor! You can increase the amount to 1 1/2 cups if desired.
- Can I use coconut milk in this recipe? No, coconut milk won’t work in this recipe, as it will alter the texture and consistency. The shredded coconut provides the best result.
- Can I double this recipe? Yes, you can double the ingredients to make a larger batch of cookies. Just be sure to adjust the baking time if necessary.
- Can I use different sweeteners? If you’d like to make these cookies with a lower glycemic index, you could try using coconut sugar or maple sugar in place of the granulated sugar, though the texture may differ slightly.
- Can I make these cookies ahead of time? Absolutely! You can make the dough ahead of time and chill it in the refrigerator for up to 3 days. When you’re ready to bake, just scoop and bake as directed.
Conclusion
These Decadent German Chocolate Cookies with Coconut are a perfect blend of chocolate and coconut flavors in a soft, chewy treat. Whether you’re enjoying them with a cup of coffee or sharing them with friends and family, they’re sure to be a hit. With simple ingredients and easy steps, this recipe is a must-try for any chocolate lover!