If you like German Chocolate Cake - these cookies are right up your alley!
German Chocolate Cake has always been a centerpiece in our family.
My Aunt Marilyn makes this phenomenal cake every year for my Dad's birthday -
and he ALWAYS raves about it.
Here is a little taste of heaven Dad.
German Chocolate Cookies:
2 eggs, slightly beaten
10 oz. evaporated milk
1 1/3 c. sugar
1/2 c. butter
1 1/2 t. vanilla
2 c. flaked coconut
1 1/2 c. chopped pecans (walnuts will also work)
Cookie Dough -
1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 1/4 c. flour
1 t. baking soda
1 t. salt
4 c. semi-sweet chocolate chips, divided
1/4 c. flaked coconut
Preheat oven to 350 degrees.
For frosting, in a saucepan, combine the egg, milk, sugar and butter. Cook and stir over medium heat for 10-12 minutes or until slightly thickened and mixture reaches 160 degrees. If you don't have a thermometer, this happens after it comes to a roiling boil for about a minute. Stir in vanilla, coconut and pecans. Set aside.
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, soda and salt. Stir in 2 c. chocolate chips and coconut.
Drop by tablespoon (or the medium Pampered Chef cookie scoop:) - 2 inches apart on an ungreased cookie sheet. Bake for 9-11 mins or until lightly browned. Cool for 2 minutes on the cookie sheet. Remove to a wire rack to cool completely. Frost cooled cookies with approx. 2 T. of frosting.
In the microwave, melt the remaining chocolate chips. I put them in a Ziplock bag and microwave them that way - then you can just snip the corner off in order to drizzle the chocolate over the frosted cookies.