German chocolate drop cookies are chocolate cookies with coconut pecan topping and silky ganache, just like German chocolate cake in cookie form.

A close up side view of a German sweet chocolate drop cookie surrounded by sprinkles of coconut and pecans. A wood cutting board in the background has additional cookies on it.

These German sweet chocolate drop cookies are like the nostalgic German chocolate cake in cookie form. They have crisp edges and a soft, chewy center. They’re like a brownie edge, and cake-like center had a cookie baby.

The topping is a traditional sweet coconut-pecan (just like German chocolate cake!) drizzled with chocolate ganache.

What is German’s Sweet Chocolate?

While it is a sweeter, dark baking chocolate, it has a milder flavor that is less bitter than dark chocolate. It allows for sweet toppings like coconut-pecan to shine.

Its name comes from an English-American chocolate maker named Samuel German, and it is sold with Baker’s brand of baking chocolate bars. It actually has no origin in Germany.

After creating the chocolate, he went on to make German’s chocolate cake, which used to be printed on the inside of the Baker’s box. They have removed it in recent years.

A wood cutting baord with three German sweet chocolate drop cookies on it. Sprinkles of coconut and pecans are scattered around them. A round white bowl next to the cutting board has coconut-pecan topping in it.

German’s Sweet Chocolate Substitutes

Semi-Sweet Chocolate

The closest substitute is semi-sweet chocolate. German's sweet chocolate is sweeter and milder than semi-sweet, so sugar must be added.

A good swap for 3 ounces German's sweet chocolate:

3 ounce Semi-Sweet Chocolate
3-5 teaspoons Sugar

Bittersweet Chocolate

For 3 ounces German's sweet chocolate:

3 ounces Bittersweet Chocolate
2 tablespoons Sugar

The sugar added to these substitutes is in addition to the sugar added to the cookie recipe itself.

Ingredients

Butter
Shortening
Brown Sugar
White Granulated Sugar
Pure Vanilla Extract
Whole Egg
Egg Yolks
German’s Sweet Chocolate Baking Bars
All-Purpose Flour
Cornstarch
Baking Powder
Baking Soda
Salt
Evaporated Milk
Sweetened Shredded Coconut
Chopped Pecans
Semi-Sweet or Bittersweet Baking Chocolate
Heavy Whipping Cream

How to Make German Sweet Chocolate Drop Cookies

German Sweet Chocolate Drop Cookies

A large silver mixing bowl with a white paddle attachment and chocolate cookie dough in it.

A rectangle baking sheet with fifteen chocolate cookie dough mounds.

Melt German’s sweet chocolate baking bars in the microwave. Set aside to fully cool.
In a large mixing bowl, cream together butter, shortening, brown sugar, and white sugar until fluffy. Add vanilla and egg. Add cooled, melted German’s sweet chocolate.
Slowly add flour, cornstarch, baking powder, baking soda, and salt. Stir until combined and pulls from the side of the bowl.
Use a 1.5-tablespoon cookie scoop to add a mound of cookie dough to a baking sheet lined with parchment paper or a silicone baking mat.
Refrigerate for 1 hour. This step is necessary to keep the shape while they bake. While they bake, make the coconut pecan topping below.
After 1 hour, preheat the oven to 400℉. Place the baking sheet directly from the fridge into the oven. Bake for 11-13 minutes until the tops are set, and the centers are still underdone.
Let fully cool before adding the topping.

Coconut Pecan Topping

A saucepan with yellow sauce, shredded white coconut, and chopped pecans in it over a white background.

In a medium saucepan over medium heat, whisk together evaporated milk, white sugar, brown sugar, egg yolks, and butter. Cook, stirring constantly, for about 10-12 minutes until thickened and golden.
Remove from heat and stir in vanilla, coconut, and pecans. Place in the refrigerator until cooled, thickened, and spoonable for topping the cookies.

A baking sheet with German chocolate drop cookies being topped with coconut-pecan topping from a small silver cookie scoop.

Using a 1-tablespoon cookie scoop or a spoon, add a dollop of coconut pecan topping to each cooled cookie.

Chocolate Ganache

Place the chocolate bars in a bowl. Heat heavy whipping cream until steaming, but not simmering or boiling. Pour the cream over the chocolate and stir until fully melted. If it’s too thick, add a bit more cream.
Drizzle ganache with a spoon or an icing bag over the top of the coconut-pecan topping on the cookies.
Let the chocolate ganache fully set/harden before serving or placing in an airtight container.

Tips

Don’t overbake = keeps them soft in the center
Chill dough for 1 hour = keeps cookie mound shape
Use a cookie scoop for the cookie and topping to keep uniform size and craggy edges on the cookie

Storage

Room temperature: 2-3 days
Refrigerator: Up to 1 week
Freezer: Par-freeze in a single layer on a baking sheet for 1 hour, then store in a freezer-safe container for up to 2 months.

Four German chocolate cookies with sprinkles of coconut and pecans around them on a white surface.

Recommended Recipes

German Sweet Chocolate Drop Cookies

Tiffany

German chocolate drop cookies are chocolate cookies with coconut pecan topping and silky ganache, just like German chocolate cake in cookie form.

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 13

Refrigeration Time 1

Total Time 1 28

Course Desserts

Cuisine American

Servings Cookies

Calories 373 kcal

Equipment