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We went live this week with the recipe for German Chocolate Cake Cookies – And it’s true – they are amazeballs.

They have a few steps, but they are so worth the time because your friends and family are going to absolutely love them!  We didn’t have any issues with the live presentation, really – just the timing of the steps!  For a great cookie for those with nut allergies, simply remove the filling and you have a crunch, sweet, milk chocolate cookie – those are every bit as good, I promise you!

I talk about the history behind the recipe on the Facebook LIVE video (which I’ve embedded below), and this is a cookie I’ve been making for friends and family for years now.  I promised to post this yesterday, but the day got away from me, so this morning it was the first thing on my to-do list!

You should absolutely give these a try and let me know how they turn out for you – I’d love to hear from you, if not here, then on the Facebook page!

 

 

 

Print Recipe
German Chocolate Cake Cookies - They're Amazeballs!
German Chocolate Cake Cookies, Bake With Rho, Tampa Florida
Cook Time 11 Minutes
Servings
Dozen
Ingredients
Coconut Pecan Filling
  • 1/2 Cup Brown Sugar Pack into measuring cup
  • 3/4 Cup Coconut Pack into measuring cup
  • 1/2 Cup Chopped Pecans
  • 1/4 Cup Unsalted Butter Chilled, 1/2 stick
  • 2 ea. Egg Yolks Whipped thoroughly
Cook Time 11 Minutes
Servings
Dozen
Ingredients
Coconut Pecan Filling
  • 1/2 Cup Brown Sugar Pack into measuring cup
  • 3/4 Cup Coconut Pack into measuring cup
  • 1/2 Cup Chopped Pecans
  • 1/4 Cup Unsalted Butter Chilled, 1/2 stick
  • 2 ea. Egg Yolks Whipped thoroughly
German Chocolate Cake Cookies, Bake With Rho, Tampa Florida
Instructions
Preparation & Tools
  1. Preheat oven to 350 Nice to have: 1. Food Processor 2. Stand Mixer 3. Standard Cookie Scoop
Coconut Pecan Filling
  1. Make this first!
  2. Combine the sugar and coconut in the food processor and combine until the coconut is in small pieces.
  3. Add the chopped pecans - cut the butter into 4 pieces and process until the butter is in small bits.
  4. Separate the yolks and whip throroughly with a fork, add to the food processor and process until completely incorporated.
  5. Form the mixture into 1/2 teas. sized balls and arrange on a parchment lined cookie sheet. Place in the fridge until ready for use.
Assembly
  1. Add 1/2 cup of sugar to a small bowl, and get a flat bottomed glass.
  2. Pull the pecan filling from the fridge.
  3. Scoop out 12 balls of cookie dough.
  4. One at a time, flatten the ball of dough slightly, place one of the filling pieces in the center and wrap the dough around it to cover.
  5. Roll the cookie ball in your hand until it is shaped nicely, roll it in the granulated sugar, and place it on a parchment lined cookie sheet.
  6. Repeat with all 12 balls of cookie dough, then take the flat bottomed glass and smoosh (technical term!) them slightly to shape them.
  7. Place in a 350 degree oven for 10-12 minutes (it's 11 in mine).
  8. Cool on the cookie sheet for 5 minutes and move to a cooling rack to cool completely.
Recipe Notes
  • I use latex gloves for a lot of the food handling in this recipe.  It's more sanitary, but it also feels a lot less "icky" on your hands!
  • I prep all my cookies before I start baking - so I have about 5 cookie sheets filled with cookies ready to go in the oven.  That way I don't have to stop the messy work of forming the cookies every time a batch is ready to come out.

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