Ingredients

1 cup butter (melted)

1 ½ cups brown sugar (packed)

1 large egg

1 egg yolk

1 tablespoon vanilla extract

2 ½ cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cup sweetened shredded coconut

1/2 cup chopped pecans

2 ounces semisweet or German chocolate (chopped)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking.

Step 2: In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter until combined. Let the mixture stand for 5 minutes to meld the flavors.

Step 3: Add the large egg and egg yolk to the butter and sugar mixture, stirring well to combine, followed by the vanilla extract.

Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt. Gradually stir this dry mixture into the wet ingredients until just combined.

Step 5: Fold in the shredded coconut, chopped pecans, and chopped chocolate chunks evenly throughout the dough.

Step 6: Using a medium cookie scoop (about 1.5 tablespoons), drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake for 8 to 12 minutes, or until the edges of the cookies are set but the centers still look slightly soft.

Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra texture, toast the shredded coconut and pecans lightly before adding them to the dough.

Swap out pecans for walnuts or almonds if preferred.

Use either semisweet or authentic German chocolate to suit your taste; the German chocolate adds a unique flavor profile.

If you like a softer cookie, pull them out of the oven closer to 8 minutes; for a crispier edge, bake toward 12 minutes.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or enjoy thawed at room temperature.

FAQs

Can I use regular sweetened shredded coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut if you prefer less sweetness. Keep in mind the cookies may be slightly less sweet, so you might want to adjust the sugar to taste.

What is the difference between semisweet and German chocolate?

Semisweet chocolate is a standard dark chocolate with moderate sweetness, while German chocolate is a specific type of sweet milk chocolate that is richer and often used in traditional German chocolate cake recipes. Both work well in this cookie but offer slightly different flavors.