Everything you love about German Chocolate Cake reduced to one homely but supremely delicious cookie.
Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
Do not overbake! Bake only until the top of the cookie skins over and looks dry. Trust the timing. They will look very soft. The edges may not be set.
I ran short on pecans, so the cookies shown have fewer than called for in the recipe.
Keywords: Chocolate, Coconut, Cookies, Desserts, German Chocolate, new york times, Nuts and Seeds, Pecans