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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.

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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Prep Time 15 minutes
Cook Time 13 minutes
Refrigeration Time 1 hour
Total Time 1 hour 28 minutes
Course Desserts
Cuisine American
Servings 19 Cookies
Calories 373 kcal

Equipment

Ingredients
  

German Sweet Chocolate Drop Cookies

  • ⅓ cup Butter room temperature
  • ⅓ cup Shortening
  • ⅔ cup Brown Sugar
  • 2 tablespoons White Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 Large Egg
  • 3 ounces German's Sweet Chocolate Baking Bars
  • 1¾ cup All-Purpose Flour
  • 1 tablespoon Cornstarch
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt

Coconut Pecan Topping

  • ½ cup Evaporated Milk
  • ½ cup White Granulated Sugar
  • ¼ cup Brown Sugar
  • 3 Egg Yolks
  • ½ cup Butter
  • 1 teaspoon Pure Vanilla Extract
  • 1 ⅓ cups Sweetened Shredded Coconut
  • ¾ cup Chopped Pecans

Chocolate Ganache

  • 3 ounces Semi-Sweet or Bittersweet Baking Chocolate chopped; do not use chocolate chips, they do not fully melt
  • ⅓ cup Heavy Whipping Cream

Instructions
 

German's Sweet Chocolate Drop Cookies

  • 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 mounds 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

  • 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.
  • 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.

Nutrition

Calories: 373kcalCarbohydrates: 34gProtein: 4gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 68mgSodium: 154mgPotassium: 138mgFiber: 2gSugar: 22gVitamin A: 384IUVitamin C: 0.3mgCalcium: 52mgIron: 2mg