Name: Chocolate Coconut Pecan Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup salted butter (at cool room temperature); ½ cup granulated sugar; ½ cup light brown sugar (packed); 1 large egg; 2 ounces German’s sweet baking chocolate (melted); 2 teaspoons vanilla extract; 1 ¾ cups all-purpose flour; 3 tablespoons unsweetened cocoa powder; 1 ½ teaspoons baking powder; ¼ teaspoon salt; 1 egg yolk; ⅓ cup evaporated milk; ½ cup light brown sugar (packed); 1 ½ tablespoons salted butter; ¼ teaspoon vanilla extract; ¾ cup sweetened shredded coconut; ½ cup finely chopped pecans

Description

Deliciously rich chocolate cookies filled with a creamy coconut and pecan topping.

Ingredients

Scale

½ cup salted butter (at cool room temperature)
½ cup granulated sugar
½ cup light brown sugar (packed)
1 large egg
2 ounces German’s sweet baking chocolate (melted)
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
1 egg yolk
⅓ cup evaporated milk
½ cup light brown sugar (packed)
1 ½ tablespoons salted butter
¼ teaspoon vanilla extract
¾ cup sweetened shredded coconut
½ cup finely chopped pecans

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Instructions

Preheat oven to 350 F. Line cookie sheets with silicone baking mat or parchment paper. Set aside.
Beat butter together with granulated sugar and brown sugar together in a large bowl until well-combined. Scrape down sides of the bowl.
Mix in egg until incorporated.
Mix in melted chocolate and vanilla extract.
Add flour, cocoa powder, baking powder, and salt. Mix in just until combined.
Scoop dough by level tablespoon and roll into a ball.
Press your thumb into the center of each ball.
Bake for about 8-11 minutes or until the edges are set. If cookie centers puff up during baking, press again with the back of a small measuring spoon.
Once your cookies are all baked, start working on your filling. To make the topping, add the egg yolks, evaporated milk, and brown sugar to a medium saucepan. Whisk until combined.
Add butter.
Heat saucepan over low heat. Cook for 10 minutes, whisking regularly, until mixture has thickened. Remove from heat.
Whisk in vanilla extract.
Add coconut and pecans, and stir in.
Let topping cool for 15 minutes.
Fill the centers with 1 teaspoon of the coconut mixture.
Let the cookies cool to room temperature before serving.

Notes

Please see the note below about measuring flour.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg