Go Back
Cookies have a long and rich history in German baking traditions. Known for their meticulous preparation and attention to detail, German bakers have elevated cookies to an art form. Cocoa cookies, in particular, have a special place in this culinary heritage, often enjoyed during festive seasons or family gatherings. The blending of cocoa and tropical coconut in Cocoa Paradise Delight Cookies reflects the evolution of baking, where traditional recipes are infused with new flavors and creative twists.

German Chocolate Cookies

Discover the delightful world of Cocoa Paradise Delight Cookies, where rich cocoa meets tropical coconut for a truly irresistible treat. This German-inspired recipe is perfect for family gatherings, cozy evenings, or celebrations, offering a mouthwatering blend of textures with chocolate chips and pecans. Join us on a baking journey as we explore the ingredients, step-by-step instructions, and the cultural significance behind these cookies. Elevate your baking game with this delicious recipe!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded sweetened coconut

1 cup chopped pecans

1 cup semi-sweet chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy.

      Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is well combined.

        Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed.

          Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix.

            Fold in Extras: Gently fold in the shredded coconut, chopped pecans, and semi-sweet chocolate chips until evenly distributed throughout the dough.

              Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked for a chewy texture.

                  Cool: Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

                    Serve and Enjoy: Once cooled, these cookies can be enjoyed fresh or stored in an airtight container for up to a week.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies