German Chocolate Cake Cookies
Delicious cookies that combine chocolate, coconut, and toasted pecans for a delightful spin on the classic German chocolate cake.
Ingredients
For the Cookie Dough
- 1 package 13.35 to 15.25-ounce package of devil's food cake mix
- 2 1/4 cups shredded sweetened coconut, divided 3/4 cup for the dough, 1 cup for coating
- 3/4 cup chopped pecans, toasted Toasting enhances flavor
- 1 container 8-ounce container of frozen whipped dessert topping, thawed Adds light texture
Instructions
Preparation and Mixing
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large mixing bowl, combine devil's food cake mix, 3/4 cup of shredded coconut, and toasted pecans.
- Gently fold in the thawed whipped topping until combined, but avoid overmixing.
- Set aside the remaining 1 cup of shredded coconut in a small bowl for coating.
Forming and Baking
- Use a cookie scoop to drop dough into the bowl of coconut and roll to coat.
- Place cookie balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 11 minutes, until edges are set but centers remain soft.
- Let cookies cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
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Notes
To ensure perfect cookies, avoid overbaking, use a cookie scoop for consistent sizing, and toast pecans for depth of flavor.