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!
- 354.88 ml all-purpose flour
- 78.07 ml unsweetened baking cocoa
- 2.46 ml salt
- 1.23 ml baking soda
- 354.88 ml packed brown sugar
- 158.51 ml vegetable shortening
- 14.79 ml water
- 4.92 ml vanilla extract
- 2 large eggs
- 473.18 ml semi-sweet chocolate chips
- 118.29 ml evaporated milk
- 118.29 ml granulated sugar
- 59.14 ml butter, softened
- 2 large egg yolks, lightly beaten
- 2.46 ml vanilla extract
- 118.29 ml chopped pecans
- 118.29 ml 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.