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Freshly baked cookies cooling on a wire rack with the baking sheet nearby, showing the cookies cooling for 5 minutes before transferring."

German Chocolate Cookies Recipe

These German Chocolate Thumbprint Cookies are rich, chewy, and topped with a luscious coconut-pecan filling. A delightful twist on a classic dessert, perfect for holidays or anytime indulgence!
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 60
Calories 105 kcal

Equipment

  • Heavy 2-quart saucepan
  • Large mixing bowl
  • Spatula or Wooden Spoon
  • Baking sheet (ungreased)
  • Wire Rack
  • Measuring cups and spoons

Ingredients
  

Topping:

  • 1 cup white sugar
  • 1 cup evaporated milk
  • ½ cup butter
  • 1 teaspoon vanilla extract
  • 3 egg yolks beaten
  • 1 ½ cups flaked coconut
  • 1 ½ cups chopped pecans

Cookie:

  • 1 18.25 ounce package German chocolate cake mix
  • ⅓ cup butter melted

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a saucepan, combine sugar, evaporated milk, butter, vanilla, and beaten egg yolks. Cook over medium heat, stirring frequently, until thickened and bubbly (10-13 minutes).
    A saucepan on a stovetop, with sugar, evaporated milk, butter, vanilla extract, and beaten egg yolks being combined and stirred together on medium heat, becoming thick and bubbly.
  • Remove from heat and stir in coconut and pecans. Cool to room temperature. Reserve 1 1/4 cups of this topping.
    Coconut flakes and chopped pecans being stirred into the thickened topping mixture in the saucepan, with the mixture cooling in the pan
  • In a large bowl, mix German chocolate cake mix, melted butter, and the remaining topping until moistened.
    A large mixing bowl with German chocolate cake mix, melted butter, and some of the topping mixture being stirred together into a dough using a spatula.
  • Shape dough into 1-inch balls and place them 2 inches apart on an ungreased baking sheet. Press an indentation in each ball with your finger.
    Small 1-inch dough balls being rolled by hand, placed 2 inches apart on an ungreased baking sheet. One ball has an indentation made with a finger."
  • Fill each indentation with 1/2 teaspoon of the reserved topping.
    The baking sheet with the dough balls placed in the oven, baking for 10–13 minutes until the cookies are set, with a timer counting down.
  • Bake for 10-13 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
    Freshly baked cookies cooling on a wire rack with the baking sheet nearby, showing the cookies cooling for 5 minutes before transferring."