German Chocolate Cookies


Start this delicious sugar cookie variation with our Basic Sugar Cookie Dough

German Chocolate Cookies
Yield: approximately 2 dozen sandwich cookies
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  1. Basic Sugar Cookie Dough (link at top of page)
  2. 1 teaspoon coconut extract
  3. 1 (4-ounce) bar semisweet chocolate, chopped
  4. 1⁄2 cup toasted shredded sweetened coconut
  5. 1⁄3 cup heavy whipping cream
  6. 2 tablespoons unsalted butter
  7. Garnish: confectioners’ sugar
  1. Prepare Basic Sugar Cookie Dough according to directions through Step 4; add coconut extract with vanilla in Step 2.
  2. On a lightly floured surface, roll dough to 1⁄4-inch thickness. Using a 2-inch round cutter, cut as many cookies as possible, rerolling scraps no more than twice. Bake as directed in Step 6.
  3. In a small bowl, combine chocolate and coconut. Set aside. In a small saucepan, combine cream and butter. Bring mixture to a boil over high heat. Remove from heat, and pour over chocolate mixture. Whisk until smooth. Set aside, and let cool to room temperature.
  4. Place approximately 1 teaspoon chocolate coconut filling on flat side of 1 cookie. Top with flat side of another cookie. Repeat with remaining cookies and filling. Sprinkle with confectioners’ sugar. Store in an airtight container at room temperature for up to 5 days.
Taste of the South


    • Hi Tina! You could make the dough and freeze it, then defrost in the fridge for 24 hrs before rolling and baking. You can also probably bake the plain cookies and freeze them, but make the filling fresh when ready to assemble. We would not recommend assembling or freezing the filling.


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