Thursday, April 17, 2014

Decadent German Chocolate Cake Cookies and Melissa's Carrot Cake Pudding Cookies.

I'm always in pursuit of new cookie recipes. I have an incredible collection of vintage cookbooks . I was looking for a new recipe , I recently received a recipe from Melissa's Southern Style Kitchen for Carrot Cake Pudding Cookies
They look amazing. Then I began researching other Cake Cookie recipes. I have the Cake Doctor's Recipe Book and it uses cake mixes to create a variety of desserts.
I decided on German Chocolate Cake.

Decadent German Chocolate Cake Cookies with Coconut Pecan Frosting
Adapted from Chocolate Moosey, Carla Cardello, I don't believe this was an original recipe of hers,
there are many recipes online for these cookies.


2 C flour
1/2 C unsweetened cocoa powder  (I prefer Callebaut Cocoa Powder for all of my baking)
1 tsp baking soda
1/8 tsp salt
1 C (2sticks) butter, room temperature
1 C granulated sugar
1 C light brown sugar
2 tsp vanilla (I only use Madagascar Vanilla)
2 eggs
4 oz. Tazo Mexicano Vanilla Chocolate, chopped
1 C sweetened coconut flakes
2 C roasted whole pecans, chopped  (350 degree oven, lightly spray a sheet pan with vegetable spray, spread out 1 C of whole pecans in a single layer. Roast for 5 minutes, stirring half way. watch carefully so they don't burn.)


1 (14oz) can of sweetened condensed milk
2 egg yolks
4 TBS (1/2 stick) butter, chilled and cubed.
1 tsp vanilla (Madagascar)
1 1/3 C sweetened coconut flakes
2 C roasted whole pecans, chopped

Directions for cookies:

In a mixing bowl:
cocoa powder
baking soda
whisk well and set aside

In a stand mixer with a paddle attachment:
granulated sugar
light brown sugar
beat for 5 minutes, until light and creamy
add vanilla and eggs
gradually incorporate flour mixture
coconut flakes

Refrigerate dough for 1 hour.

Line sheet pans with parchment paper.
Use a cookie scoop (1 1/2") place cookies 2 " apart.
Bake at 350 degrees for 10 - 12 minutes
Place sheet pan on a cooling rack for 10 minutes.
Transfer cookies to cooling racks until completely cooled.

Directions for Frosting:

In a saucepan on low heat:
sweetened condensed milk
egg yolks
Whisk until butter is melted and incorporated.
Heat just until it begins to bubble, not boil.
Continue whisking until it thickens.

Remove from heat.
Fold in:
coconut flakes
Mix well and allow to cool completely.

Ice the tops of each cookie with the frosting.

Peace in the Kitchen!

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