Ingredients: |
Ingredients: 1 c. salted butter, softened
1 c. light brown sugar
1 c. granulated sugar
2 t. vanilla extract
2 large eggs, beaten
2¼ c. all-purpose flour
½ c. unsweetened cocoa powder
1 t. baking soda
Pinch salt
Coconut Pecan Frosting:
1 c. evaporated milk
1 c. sugar
3 egg yolks
½ c. butter
1 t. vanilla
1⅓ c. sweetened shredded coconut
1 c. chopped pecans
Optional: ¼ c. chocolate candy coating melted for drizzle
|
Directions: |
Directions:Preheat oven to 375ºF. Line baking sheets with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8-10 minutes. Cool on a baking rack.
Coconut Pecan Frosting:
Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat. Stir so that it becomes well-combined. Continue stirring until thickened, this takes approximately 11-12 minutes. (Set timer for 11 minutes and 30 seconds, this seems to work every time.) Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread. Spread frosting over the tops of cooled cookies.
Optional: Drizzle with melted candy coating and let set up. Top with a white chocolate heart. |
This recipe for German Chocolate Cake Cookies is from