Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to start sharing some really yummy recipes once a week. Enjoy the recipes and know that we are still Remodelaholics.
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Cake cookies having incredible rising powers. They expand to more than twice their original size. This makes for a great size cookie. This recipe makes about three dozens palm sized cookies, so this is a great recipe to make for guests, potlucks, bake sales, and parties.
Let’s talk about the frosting. This is my favorite part! Just looking at this frosting makes my mouth water. This homemade coconut frosting is easier to make than you think. It only takes about 15 minutes to make, and you will have just enough frosting to fill your cookies AND lick the spoon a few times.
I prefer my frosting with lots of coconut and fewer pecans. However, you can adjust the frosting the way you like it without changing the texture of the frosting too much. It thickens as it cools, so if you want to add an additional half cup pecans, go for it. You can also sprinkle the pecans on top. I love the combination of the gooey frosting with the fluffy chocolate cookie. It really does melt in your mouth. For a firmer frosting, let it sit in the refrigerator for another hour after filling the cookies. The frosting will set. The frosting will still be soft, but less gooey.
German Chocolate Thumbprint Cookies
Ingredients
- Ingredients
Dough
- 1 cup softened butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 4 cups flour
- 1/2 cup unsweetened cocoa
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Filling
- 1 16 oz can evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla
- 2 cups coconut
- 1/2 cup chopped pecans
Drizzle
- 1/2 cup chocolate chips
- 2 tsp coconut oil
Instructions
Directions
- 1) Preheat oven to 350 degrees F.
- 2) Combine 1 cup softened butter, 1 cup sugar, 1 cup brown sugar, 2 tsp vanilla extract, 2 eggs, flour, cocoa, baking soda, baking powder, and salt in a large bowl. The mixture will get thick and may need to be kneaded with your hands. The dough will look a little like a Tootsie Roll.
- 3) Roll dough in one inch balls and place on a lined baking sheet. Grease the back of a tablespoon and use it to make thumbprints in the center of each cookie.
- 4) Bake 12-15 minutes. When done, remove from oven and let cool. If thumbprints rise, use tablespoon to press the center of the cookie down while the cookie is still warm.
- 5) To make the frosting combine evaporated milk, sugar, egg yolks, butter, and vanilla in a large sauce pan.
- 6) Stir continuously on medium heat for about 12-15 minutes until it thickens and coats the back of a spoon.
- 7) Remove from heat and fold coconut and pecans into frosting. Let cool in the refrigerator.
- 8) Spoon filling into the center of each cookie. Combine chocolate chips and coconut oil in a microwave safe bowl. Microwave chocolate for 30 second increments stirring in between until chocolate is melted. Drizzle over cookies right away.
- 9) Store in an air-tight container in the refrigerator for up to one week.
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