German Chocolate Cake Cookies
Delicious cookies inspired by German chocolate cake, featuring rich chocolate, sweet coconut, and crunchy pecans. Easy to prepare and perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 package 13.35-to 15.25-ounce package of devil's food cake mix
- 2 1/4 cups shredded sweetened coconut, divided 1 cup for coating, 3/4 cup for the mix
- 3/4 cup chopped pecans, toasted
- 1 container 8-ounce of frozen whipped dessert topping, thawed
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a large mixing bowl, combine the devil's food cake mix, 3/4 cup of shredded coconut, and toasted pecans. Stir well.
- Gently fold in the thawed whipped topping until thoroughly combined; the dough will be sticky.
- Set the remaining 1 cup of shredded coconut in a small bowl for coating the cookie balls.
Shaping and Baking
- Coat a 1 1/2 tablespoon cookie scoop with nonstick cooking spray and scoop dough onto the small bowl of coconut, rolling to coat.
- Place the shaped cookie balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for about 10 to 11 minutes or until the edges are just set, keeping an eye to avoid overbaking.
- Let the cookies cool on the baking sheets for about 2 minutes before transferring them to wire racks to cool completely.
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Notes
Store cookies in an airtight container at room temperature for about a week. For long-term storage, freeze cookies in layers separated by parchment paper for up to three months. Adding a slice of bread helps maintain moisture.