If you love the flavor of German Chocolate Cake, you’re going to love these Chocolate Coconut Pecan Cookies.
Chewy chocolate drop cookies are topped with a sweet coconut pecan topping for the most incredible flavor and texture! They’re finished with a drizzle of melted chocolate on top. One word: YUM!
These cookies are easy to make, decadent, and perfect for Christmas cookie trays, holiday parties, Valentine’s Day treats, and year ’round snacking.
For more easy drop cookie recipes, be sure to check out my recipes for M & M Cookies, Soft Ginger Cookies, and Brown Butter Toffee Chocolate Chip Cookies.
Why You’ll Love These Cookies
Easy to Make – The drop cookie technique means no rolling or cutting! While the cookies are baking, you can make the easy topping on your stovetop.
Chocolatey Goodness – If you’re a chocolate lover, these cookies have a deep, rich chocolate flavor that melts in your mouth with every bite.
A Delicious Coconut Pecan Twist – These chewy cookies are topped with a sweet, nutty icing inspired by classic German Chocolate Cake frosting.
The Sweetest Season Cookie Swap
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Each December, a group of food bloggers share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
About Cookies for Kids’ Cancer
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
This year your donation goes twice as far, because Cookies for Kids’ Cancer is in a matching window with their friends at OXO who will match every dollar raised through the end of 2024, up to $100,000. Whatever money you donate will automatically double!
If you’d like to support this important cause, donate through our fundraising page.
Ingredients and Substitutions
Here’s a picture of what you’ll need to make these cookies:
Semi-sweet chocolate chips (a 12 ounce bag) – Feel free to substitute milk chocolate if you prefer.
Butter (10 tablespoons) – I use unsalted butter, but you can use salted butter if that’s what you have on hand.
Granulated sugar (1 ½ cups + 2 tablespoons)
Vanilla extract (1 1/2 teaspoons)
5 large eggs
Shredded coconut (1 1/2 cups) – You can use sweetened or unsweetened coconut, depending on your preferences.
Baking powder (1/4 teaspoon) – Be sure to use fresh baking powder so your cookies rise.
All-purpose flour (1/2 cup)
Evaporated milk (one 12-ounce can) – Evaporated milk gives the coconut pecan topping the trademark flavor of German Chocolate Cake frosting.
Chopped pecans (1 1/4 cups) – You can substitute walnuts for the pecans.
Equipment Needed
You don’t need any specialized equipment to make these cookies:
- Microwave-safe bowl
- Mixing bowls
- Cookie scoop or tablespoon
- Baking sheet
- Cooling rack
- Saucepan
Step by Step Instructions
STEP ONE: In a small bowl, whisk together the flour and baking powder and reserve.
STEP TWO: Place the chocolate chips and the butter in a small microwave-safe bowl, and microwave on High in 15-seconds intervals. Stir after each interval, until the chocolate and butter have completely melted. Set aside to allow to cool slightly.
STEP THREE: In a large bowl, whisk together the sugar, vanilla and eggs until combined.
STEP FOUR: Add the cooled chocolate to the egg mixture and whisk until smooth.
STEP FIVE: Add the flour mixture and mix well.
Cover and chill the dough in the refrigerator for 30 minutes.
STEP SIX: Preheat the oven to 350 degrees F and lightly grease a cookie sheet.
STEP SEVEN: Using a cookie scoop or tablespoon, scoop the dough in balls and arrange on a cookie sheet about 2 inches apart.
Bake until edges are crisp and centers are almost dry, about 10 minutes. Remove pan to a cooling rack.
How to Make Coconut Pecan Frosting
STEP EIGHT: In a medium saucepan, combine the evaporated milk, butter, egg yolks, sugar and vanilla and cook over medium heat, stirring frequently, until mixture thickens, about 10-15 minutes.
Remove from heat and cool for 5 minutes. Add the shredded coconut and chopped pecans, and stir until well combined.
STEP NINE: Spoon a generous tablespoon of topping on top of each cookie, spreading to the edges.
STEP TEN: In a small microwave safe bowl, place the remaining 4 ounces of chocolate chips and microwave on High in 10 seconds intervals, stirring at every stop, until the chocolate is fully melted. Drizzle melted chocolate on top of each cookie.
Makes about 24 cookies.
How to Store Leftovers
Store the cookies in an airtight container for up to 3 days.
Printable Recipe Card
Chocolate Coconut Pecan Cookies
Equipment
- small bowl
- large bowl
- microwave-safe bowl
- cookie sheet
- cookie scoop
- zip-top baggie
Ingredients
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons butter
- 1/2 cup + 2 tablespons sugar
- 1/2 teaspoons vanilla
- 2 eggs
- 1/4 teaspoon baking powder
- 1/2 cup flour
For the Coconut Pecan Topping
- 1 can evaporated milk 12 ounces
- 1/2 cup butter
- 3 egg yolks
- 1 cup sugar
- 1 teaspoon vanilla
- 1 1/3 cups shredded coconut sweetened or unsweetened
- 1 1/4 cups chopped pecans
- 4 ounces semisweet chocolate chips
Instructions
- In a small bowl, whisk the flour and baking powder together.
- Place the chocolate chips and the butter in a small microwave-safe bowl, and microwave on High in 15-seconds intervals. Stir after each interval, until the chocolate and butter have completely melted. Set aside to allow to cool slightly.
- In a large bowl, whisk together the sugar, vanilla and eggs until combined.
- Add the cooled chocolate mixture to the egg mixture and whisk until smooth.
- Add in the dry ingredients and mix well. Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F and lightly grease a baking sheet.
- Scoop the dough into balls, using a tablespoon or cookie scoop. Arrange on the prepared cookie sheet, about 2 inches apart. Bake until edges are just starting to brown, about 10 minutes. Transfer cookies to a cooling rack.
- To make the topping: Combine the evaporated milk, butter, egg yolks, sugar and vanilla in a medium sized saucepan and cook over medium heat until the mixture begins to thicken, about 10-15 minutes. Remove from heat and cool for 5 minutes. Add the shredded coconut and chopped pecans and stir. Cool for 10 more minutes.
- Once the cookies and the topping have cooled, spoon a generous tablespoon of the topping on top of each cookie. (You may have to shape with your hands depending if the coconut has long shreds.)
- In a small microwave safe bowl, place the remaining 4 ounces of chocolate chips and microwave on High in 10 seconds intervals, stirring at every stop, until the chocolate is fully melted. Drizzle the cookies with the melted chocolate*. Allow chocolate to set for about an hour. (You can speed up the cooling by refrigerating the cookies for 15 minutes.)
Notes
Nutrition
Got questions? Just ask! I’m happy to help. If you enjoy this recipe, I’d be thrilled if you clicked the little stars above and gave the recipe a 5-star rating and comment. If you post your creations on social media, tag #elizacross so I can share!
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is an author and food blogger who enjoys helping busy people with easy recipes and tips for gardening, holidays, and home. She is the founder of BENSA Bacon Lovers Society and Happy Simple Living, and the award-winning author of 17 cookbooks.
This is one of my favorite easy cookie recipes. Hope you love them! – Eliza