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!
|Cook Time||11 Minutes|
- 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
Coconut Pecan Filling
- Preheat oven to 350 Nice to have: 1. Food Processor 2. Stand Mixer 3. Standard Cookie Scoop
- Make this first!
- Combine the sugar and coconut in the food processor and combine until the coconut is in small pieces.
- Add the chopped pecans - cut the butter into 4 pieces and process until the butter is in small bits.
- Separate the yolks and whip throroughly with a fork, add to the food processor and process until completely incorporated.
- 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.
- Add 1/2 cup of sugar to a small bowl, and get a flat bottomed glass.
- Pull the pecan filling from the fridge.
- Scoop out 12 balls of cookie dough.
- 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.
- 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.
- Repeat with all 12 balls of cookie dough, then take the flat bottomed glass and smoosh (technical term!) them slightly to shape them.
- Place in a 350 degree oven for 10-12 minutes (it's 11 in mine).
- Cool on the cookie sheet for 5 minutes and move to a cooling rack to cool completely.
- 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.