German Chocolate Cookies Recipe by Ricardo
Cooking Instructions 45 minutes (plus 36 hours, optional) 1 Toast coconut, chop and toast pecans, and chop chocolate. Cool coconut and pecans. 2 Combine flour, cocoa, baking soda and salt. Mix. 3 Combine butter and sugars. Beat for two minutes. 4 Add egg and vanilla to butter mixture and beat for another minute. 5 Add flour mixture to butter and slowly mix until combined. 6 Add coconut, pecans and chocolate. Mix till combined. 7 Form two logs over parchment paper, roll, and wrap in plastic. 8 Refrigerate for 36 hours for better chocolate taste. Or skip this step if necessary. 9 Preheat oven to 350F. Line two cookie sheets with parchment paper. 10 Slice logs in 1/4-inch medallions. If they break reconstitute them with the palm of the hands. Place them an inch apart. Slightly flatten them. 11 Bake for 10 minutes. Leave on sheets for a couple of minutes. Then cool on wire rack. Cookies will freeze well once cooled completely. 1 Toast coconut, chop and toast pecans, and chop chocolate. Cool coconut and pecans. 1 Toast coconut, chop and toast pecans, and chop chocolate. Cool coconut and pecans. 2 Combine flour, cocoa, baking soda and salt. Mix. 2 Combine flour, cocoa, baking soda and salt. Mix. 3 Combine butter and sugars. Beat for two minutes. 3 Combine butter and sugars. Beat for two minutes. 4 Add egg and vanilla to butter mixture and beat for another minute. 4 Add egg and vanilla to butter mixture and beat for another minute. 5 Add flour mixture to butter and slowly mix until combined. 5 Add flour mixture to butter and slowly mix until combined. 6 Add coconut, pecans and chocolate. Mix till combined. 6 Add coconut, pecans and chocolate. Mix till combined. 7 Form two logs over parchment paper, roll, and wrap in plastic. 7 Form two logs over parchment paper, roll, and wrap in plastic. 8 Refrigerate for 36 hours for better chocolate taste. Or skip this step if necessary. 8 Refrigerate for 36 hours for better chocolate taste. Or skip this step if necessary. 9 Preheat oven to 350F. Line two cookie sheets with parchment paper. 9 Preheat oven to 350F. Line two cookie sheets with parchment paper. 10 Slice logs in 1/4-inch medallions. If they break reconstitute them with the palm of the hands. Place them an inch apart. Slightly flatten them. 10 Slice logs in 1/4-inch medallions. If they break reconstitute them with the palm of the hands. Place them an inch apart. Slightly flatten them. 11 Bake for 10 minutes. Leave on sheets for a couple of minutes. Then cool on wire rack. Cookies will freeze well once cooled completely. 11 Bake for 10 minutes. Leave on sheets for a couple of minutes. Then cool on wire rack. Cookies will freeze well once cooled completely. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Sheet Pan Chicken Thighs with Roasted Vegetables Shrimp Doria (Japanese Rice Gratin) 🍤 Chili 2.0 Savor the Flavors of Shakshuka: A Vibrant and Delicious North African Delight Chicken, Rice and Veggie Skillet Easy Sheet Pan Chicken Thighs with Roasted Vegetables Shrimp Doria (Japanese Rice Gratin) 🍤 Chili 2.0 Savor the Flavors of Shakshuka: A Vibrant and Delicious North African Delight Chicken, Rice and Veggie Skillet Baingan Ka Bharta Bisi Bele Bhat (Sambhar Rice) Keventer's Oreo Shake Green Amaranth Mix Vegetable Sabzi Ricotta cheese bread rasmalai Leftover rice and Lauki Raita Sweet sakkarpara Lauki muthiya My best ever muffins Gulkand ladoo Baingan Ka Bharta Bisi Bele Bhat (Sambhar Rice) Keventer's Oreo Shake Green Amaranth Mix Vegetable Sabzi Ricotta cheese bread rasmalai Leftover rice and Lauki Raita Sweet sakkarpara Lauki muthiya My best ever muffins Gulkand ladoo