German chocolate cookie balls are soft, chewy, and extra chocolatey, topped with coconut pecan frosting and chocolate drizzle.
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:24servings
Ingredients
½cupbutter, softened
2tablespoonssugar
1teaspoonvanilla extract
¾cuppecans, finely chopped
¾cupflour
¼cupunsweetened cocoa powder
¼teaspoonsalt
Frosting
1cuplight or dark corn syrup
¼cupbutter, melted
1teaspoonvanilla extract
½cuppecans, finely chopped (plus additional for topping)
½cuppacked sweetened coconut flakes
¼cupsemi sweet chocolate chips, melted
Instructions
Preheat oven to 350 degrees and lightly grease a baking sheet.
Cream butter and sugar until light and fluffy. Mix in vanilla, chopped pecans, flour, cocoa powder, and salt. Roll dough into 1 1/2 inch balls and place on greased baking sheet.
Bake for 12-15 minutes. Transfer to cooling rack to cool completely.
In a medium bowl stir together corn syrup, melted butter, vanilla, chopped pecans, and coconut flakes.
Spread about 1 tablespoon of frosting on the top of each cookie. Drizzle melted chocolate over each cookie and top with a pecan. Store in airtight container at room temperature.
Notes
Store in airtight container in fridge up to three days.