german chocolate cookies

Here’s a little treat to make for your valentine now that it’s February, or for anyone in your life that loves the combination of chocolate, coconut and nuts.

I got some European, very dark cocoa powder around Christmas and this was the perfect cookie to use it on.

I love German Chocolate Cake, but I always prefer a cookie over cake, making this new cookie the perfect alternative.

German Chocolate Cookies

Ingredients for cookies:

1/2 cup butter, softened

1 cup sugar

1/2 cup chopped semi-sweet chocolate

1/2 cup ground, toasted almonds

1 teaspoon vanilla

2 egg whites

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cocoa powder

Ingredients for filling:

2 egg yolks

1/2 cup whipping cream

2 ounces semi-sweet chocolate

1 teaspoon vanilla

3/4 cup sugar

1/3 cup butter

1 cup toasted coconut

1 cup toasted, chopped almonds


Mix the butter and sugar.

Add the almonds and chocolate. (I chopped these in my food processor)

Mix dry ingredients in a separate bowl. (flour, cocoa powder, baking powder and salt)

Add egg whites and dry ingredients alternately with the mixer going until dough is mixed through.

Divide dough into two rounds, wrap and refrigerate for 30 minutes.  (dough can be frozen at this point)

Roll dough out onto lightly floured surface.

Cut fluted cookies.

Bake at 350 for 10-12 minutes.

While cookies are cooling, make filling.

On low heat mix together in a heavy bottomed pot egg yolks, whipping cream, chocolate and vanilla.

When chocolate has melted, add sugar and butter.  Cook on low heat for about 10 minutes, stirring regularly.

Remove from heat and stir in coconut and almonds.

Refrigerate 30 minutes.

Spread filling between cookies to form sandwiches.