The Boastful Baker

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I didn’t make these, but you totally should.

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365.2.145 : I didn't make these.

For the first time in the history of The Boastful Baker, I’m going to post a recipe for something I haven’t actually cooked or baked myself. Yes, I do eat other people’s food on occasion and sometimes this food is awesome. Like these German chocolate cookies.

I first got to try these German chocolate cookies last fall and was blessed enough to get to eat them (without baking them myself) again this week. The recipe is from Taste of Home magazine. Sometime last fall, we were at Joel’s aunt’s house and I was flipping through her magazines. When I spotted these cookies, I was immediately smitten and she said she was planning to make them sometime soon. And she did. She was even nice enough to give a small container of them to us.

Last week when she asked if there was anything in particular she could cook for us, Joel and I agreed that these wouldn’t be turned away. So we got to eat them again! Someday I’ll bake them myself. Or maybe we’ll just keep requesting them.

So, they’re German chocolate cookies. While I love the coconut pecan frosting on a German chocolate cake, I don’t particularly love that type of cake. These cookies solve that problem as the cookie itself is delicious AND it has the coconut pecan goodness!

German Chocolate Cookies

German Chocolate Cookies

Recipe from Taste of Home magazine

Makes 4 dozen cookies

Ingredients

  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon shortening
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon strong brewed coffee
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

FILLING:

  • 3/4 cup flaked coconut, toasted
  • 3/4 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons sweetened condensed milk

DRIZZLE:

  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon shortening

Directions

  1. In a microwave, melt chips and shortening; stir until smooth. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Beat in the egg, coffee, vanilla and melted chocolate mixture.
  4. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
  5. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets.
  6. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
  7. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool completely.
  8. Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture.
  9. Fill cookies with filling, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies.
  10. Store in an airtight container.

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