I have a dear friend whose favorite cake is German Chocolate. One day he shared with me fond memories of his mother making this cake for him each year on his birthday. It was a special treat for him and you could see in his eyes, as he told the story, that it meant a lot to him.
I knew I could never make the cake as good as his mother’s….somehow no one ever makes anything as good as your mom can…especially with the special ingredients of love and tradition. But I found this recipe and thought it might be a nice treat to remind him of those special birthdays. I gave him the cookies today and the broad smile, and look in his eyes, told me I had achieved my goal!
As with a German Chocolate cake, these cookies are far from low calorie, but they are so worth the indulgence!
Preheat oven to 350°F and line two large baking sheets with parchment paper, set aside.
Melt the butter and the 8 oz. of semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
Beat the eggs and then stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
Whisk together the flour and baking powder.
Add the cooled melted chocolate mixture to the egg mixture and stir to combine.
Slowly add the dry ingredients and stir until it is well incorporated. If the batter is too thin to scoop out, put it in the fridge until it’s firm enough to handle!
Scoop about 1½ tablespoons of batter, (a cookie scoop works perfectly), onto the prepared baking sheets, 2 inches apart, because the cookies will flatten while baking.
Bake for 10 minutes or until they are firm on the outside, but do not over bake!
To make the topping:
Combine the evaporated milk, sugar, egg yolks, and butter in a large saucepan and cook on the stove top over medium heat, stirring until thickened (about 15 minutes – it should stick to the spoon and look like pudding before it sets).
Once thickened, remove from the heat and stir in the vanilla, toasted coconut and pecans, stir well. Set aside to cool enough to spread on top of the cookies.
Spread topping over the cooled cookies, let it set, then drizzle with the melted chocolate.
Store in the fridge in an airtight container.
*To toast the coconut and the pecans, put each on a separate cookie sheet lined with parchment paper. Place in a 400°F oven for about 10 minutes. Stir once or twice during that time. When you can smell the pecans and about half of the coconut is becoming golden brown, they are done.