Recipe by Kater
I went on a search for a German Chocolate Cake-like cookie that was made from scratch and not using a cake mix. I found this on cooksrecipes.com. Prep time is approximate and does not include cooling time.
Top Review by kristenpavlik
Had extra coconut pecan frosting left over from a tub but no cake mix. So I didn't use the frosting part of the recipe. This cookie worked perfectly! Yum. I pressed a hole in the middle when they came out and put the frosting in while still hot. It melted in and eating them warm was the best!
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup unsweetened baking cocoa
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 1⁄2 cups packed brown sugar
- 2⁄3 cup vegetable shortening
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1⁄2 cup evaporated milk
- 1⁄2 cup granulated sugar
- 1⁄4 cup butter, softened
- 2 large egg yolks, lightly beaten
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup chopped pecans
- 1⁄2 cup sweetened flaked coconut
Directions See How It's Made
- For Cookies:.
- Preheat oven to 375 degrees.
- Combine flour, cocoa, salt and baking soda; mix well and set aside.
- Cream together brown sugar, shortening, water and vanilla until light and fluffy.
- Add eggs and continue beating for 2 minutes.
- Stir in flour mixture until just mixed and then add chocolate chips.
- Drop by tablespoonfuls onto ungreased baking sheets.
- Bake for 7-9 minutes or until cookies are set.
- Do not overbake.
- Cool for 2 minutes on baking sheet then transfer cookies to wire rack to cool completely.
- Frost cooled cookies.
- For Frosting:.
- Combine evaporated milk, sugar, butter and egg yolks in medium saucepan and stir over medium heat until thickened.
- Remove pan from heat and stir in vanilla, pecans and coconut.
- Allow to cool slightly and frost cooled cookies.