German Chocolate Cake Cookies

• Unsalted butter (softened, room temp), ½ cup, 113g
• Brown sugar (packed), ¾ cup, 150g
• Granulated sugar, 2 tablespoons, 25g
• Egg (large), 1, ~50g
• Vanilla extract, 1 teaspoon, 5g
• All-purpose flour, 1¼ cup, 156g
• Unsweetened cocoa powder, ½ cup, 45g
• Baking soda, ½ teaspoon, 3g
• Salt, ½ teaspoon, 3g

• Brown sugar, ¼ cup, 50g
• Heavy whipping cream, ⅓ cup, 80g
• Egg yolk (large), 1, ~18g
• Unsalted butter, 2 tablespoons, 28g
• Salt, ¼ teaspoon, 1.5g
• Vanilla extract, ½ teaspoon, 2.5g
• Sweetened coconut flakes, ¾ cup, 60g
• Pecans (chopped), ½ cup, 60g

Make the Frosting:

In a saucepan over medium heat, toast the coconut flakes and pecans for 3–5 minutes until the coconut is golden. Add in the brown sugar, cream, egg yolk, butter, salt, and vanilla. Stir constantly and bring to a boil. Let boil for about 2 minutes, then remove from heat and cool.

Make the Cookie Dough:

In a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, then mix well.

Add the flour, cocoa powder, baking soda, and salt. Mix until the dough comes together.

Bake:

Using a 3 oz cookie scoop, portion out 14 cookies onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 13–15 minutes.

Immediately after baking, use a tablespoon to press a small pit into the center of each cookie. Scoop about ½ tablespoon of the cooled coconut pecan topping into each center.