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Chocolate Coconut Pecan Sandwich Cookies

Chocolate Coconut Pecan Sandwich Cookies on a white plate

I’ve always loved German Chocolate Cake. More specifically, I’ve always loved that coconut pecan frosting that traditionally tops off the cake. It’s so wonderfully sweet and nutty. And it’s the perfect way to top off a chocolate cake.

So why not use that fantastic frosting to top off chocolate cookies? The thought of combining the two into a big, thick sandwich cookie was just too much to resist!

The cookies I used are one of my favorites. I first made them for those incredible Chocolate Blackout Cookies. And when I decided to make these sandwich cookies, I knew those were the perfect soft, fudgy cookies for the job.

assembling Chocolate Coconut Pecan Sandwich Cookies

Making the frosting is simple enough. It needs a little stovetop time to make a caramel-like mixture. Once that’s ready, just stir in some toasted pecans, coconut, and a bit of vanilla. It will thicken a bit as it cools, making it easy to spread on the cookies.

I was not shy in frosting these cookies. As good as that frosting is, I wanted plenty of it sandwiched between the cookies. This frosting recipe makes enough for you to frost the cookies generously.

There’s so much to love about these cookies. The rich, fudgy cookies. The sweet, nutty frosting. And, of course, the whole package is even better than the sum of its parts. If you’re a fan of the flavors of traditional German Chocolate Cake, then do yourself a favor and make these as soon as possible!

Find dozens more cookie recipes in the Recipe Index!

Chocolate Coconut Pecan Sandwich Cookies

Yield 18 sandwich cookies
Prep Time 30 minutes
Cook Time 10 minutes

If you love traditional German Chocolate Cake, these are the cookies for you!

Soft, fudgy cookies combine with a sweet, nutty frosting to make these fantastic Chocolate Coconut Pecan Sandwich Cookies. If you love traditional German Chocolate Cake, these are the cookies for you! - Bake or Break


For the cookies:

  • 1 & 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips

For the frosting:

  • 4 ounces evaporated milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter
  • 2 large egg yolks, lightly beaten
  • 2/3 cup chopped pecans, toasted and cooled
  • 2/3 cup sweetened shredded coconut
  • 1/2 teaspoon vanilla extract


To make the cookies:

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
  5. Drop the dough by tablespoonfuls onto the prepared pans. Bake, one pan at a time, 8 to 10 minutes, or until the cookies are almost set with a soft center. Do not overbake.
  6. Cool the cookies on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

To make the frosting:

  1. Combine the evaporated milk, sugar, butter, and egg yolks in a heavy saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves.
  2. Continue cooking, stirring constantly, until the mixtures is bubbly, thick like pudding, and turns a light caramel color. This should take 12 to 14 minutes.
  3. Remove the pan from the heat. Stir in the pecans, coconut, and vanilla.
  4. Transfer the frosting to a bowl and let it cool, stirring occasionally, until spreadable.
  5. Spread the frosting on the bottoms of half of the cookies. Top with the other half of the cookies.

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    18 Comments on “Chocolate Coconut Pecan Sandwich Cookies”

  1. I will be doing myself a favor and making these! Thanks for the recipe!

  2. My oven is not working right at the moment.  As soon as it is fixed these are the first thing I am making.
    They sound delicious!

    Wishes for tasty dishes,

  3. OMG that coconut filling looks soon good!

  4. Oh my gosh, Jennifer, that frosting looks amazing! I used to make cake balls using German chocolate cake and coconut pecan frosting. SO good. I love the idea of using that combo to make a sandwich cookie!

  5. I found a recipe for a cake that has all these flavors.  If German Chocolate Cake is your kind of thing you HAVE to check out the recipe for “Julia Baker’s German Chocolate Souffle Cake.” Just outstanding and it just happens to be gluten free.  I do omit the whipped Coconut Cream as a garnish it just does not need anything else. 

  6. These are genius! I, too, always loved the frosting from German Chocolate Cake. I’m going to have to make these. 🙂

  7. These cookies are GORGEOUS and genius and look so so yummy!

  8. Hi Jennifer – may I ask what kind of cocoa you use for your chocolate recipes?

  9.  Two questions

    Did you use a 1 tbsp scoop to get all the cookies uniform/ same size?

    Can these be filled ahead or do they go soggy ?

    I love all your recipes Jennifer….thanks so much  – I always open your emails!!

  10. Hi there,

    I do not have an electric mixer. Can the mixing be done by hand? If so, do you have any good techniques? Some people say side to side instead of in circles, but I’m not sure.

    • Hi, Delphina! You can mix by hand, but it will definitely take some effort. I really don’t do much mixing by hand when creaming butter, so I don’t have any specific insights for you. Just be careful not to let your butter get too warm as you’re mixing.

  11. have you tried freezing the cookies before filling them? I am going to make a boat-load for my brother in-laws 70th birthday party and want to be able to make the cookies ahead of time.

  12. Just made these for a church meeting and they were fabulous!

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