German Chocolate Cake is known for the chocolate-flavored sponge with a sweet and gooey coconut-pecan icing. It is not actually German in origin; it was in fact named after a British-American chocolateir named Samuel German, and the recipe itself was originally developed by a Texan named Mrs. Clay in 1957.
These cookies are a shortcut, cake-mix recipe made with a box of German chocolate cake mix. They are a rich chocolate cookie stuffed with pecans and coconut. If you are looking for a completely homemade version, see note*.
Ingredients
1 (18.25-ounce) package German Chocolate Cake Mix with pudding (such as Betty Crocker)
1 cup chopped pecans
1/2 cup shredded coconut
1/2 cup butter, melted and slightly cooled
2 large eggs, slightly beaten
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Directions
- Heat oven to 350°F and line baking sheets with parchment paper. In large bowl, combine all ingredients; blend well. Drop dough by rounded spoonfulls 2 inches apart onto prepared baking sheets. Bake for 8 to 10 minutes or until set. Cool for 2 minutes and then remove to wire racks to cool completely.
Notes
- * Sunny Anderson has a great recipe for a homemade German Chocolate Cake Cookie over at the Food Network.