German Chocolate Cookies

Posted on Nov 23, 2013 in | Comments Off on German Chocolate Cookies

German Chocolate Cookies

German Chocolate Cookies


Coconut Salted Caramel

  • 1 cup Sugar
  • 1/2 cup Light Corn Syrup
  • 3/4 cups Heavy Whipping Cream
  • 4 tablespoons Unsalted Butter
  • 1 teaspoon Vanilla
  • 1 teaspoon Sea Salt
  • 1 cup Shredded Coconut

Cookie Dough

  • 3/4 cups Unsalted Butter Melted
  • 1 cup Brown Sugar
  • 1 Large Egg
  • 1 1/4 cup All Purpose Flour
  • 1/2 cup Natural Cocoa Powder (Like Hershey's Brand)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda


  • 1/2 cup Shredded Coconut for Rolling


These cookies take time.  The fillings must be frozen before baking and the dough must be refrigerated.  Make sure you plan accordingly when preparing to bake these cookies. They are totally worth it though!! Delicious!


Step 1
Make the coconut salted caramels. In a medium saucepan, heat the butter, heavy whipping cream and salt. Heat just until it simmers and set aside covered. In a large stock pot, mix the sugar and corn syrup. Cook over medium heat and do not stir. If granules of sugar are stuck to the sides of the pot, brush down with a wet pastry brush. Cook without stirring until a candy thermometer reads 300-310 F degrees.
Step 2
Remove from heat and carefully add in the heated cream & butter. The mixture will bubble violently. Stir until smooth and add back to the medium heat. Cook until the thermometer reads 230 - 235 F degrees just under the soft ball stage. Add the vanilla and coconut and stir combine. Remove from heat and let cool.
Step 3
Mix your dough. Melt the butter pour into your stand mixer with a paddle attachment. Add the brown sugar, egg and vanilla and mix until thoroughly combined and emulsified. In a separate bowl, sift the flour, salt, baking soda & cocoa powder. Slowly add this into the stand mixer with your wet ingredients and mix until combined. Wrap in plastic wrap and refrigerate for 2 hours or up to a couple days. Best at least overnight.
Step 4
When you are ready to bake the cookies, preheat the oven to 375 degrees F. Pour 1/2 cup of shredded coconut flakes in a separate small bowl.
Step 5
Take about 2-3 tablespoons of dough, roll into a ball and flatten in your hands. Take your frozen coconut salted caramels and place in the center of your flattened dough. Roll the cookie dough around the caramel center and make sure none of the caramel is exposed. Roll the entire dough ball in the bowl of coconut flakes and cover all the way around.
Step 6
Place on a parchment paper lined baking sheet and bake for 8 minutes at 375 F degrees. Do not over bake or these cookies will dry out!
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