German Chocolate Cookies – chewy coconut, pecans, and chocolate chips, drizzled with caramel and chocolate. The flavors of a favorite cake in cookie form! These cookies are Low Carb, Sugar Free, and a THM-S recipe.
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I have always loved German Chocolate Cake, and I grew up eating my Mom’s famous homemade version. So good! A couple of weeks ago, I published a German Chocolate Muffin in a Mug recipe, and it has been receiving good reviews. Seems people like the combination of coconut, pecans, caramel, and chocolate!
I was going to make Almond Joy cookies this past weekend, but when I went to the pantry, I realized I did not have any sliced almonds. But I didn’t despair – instead, I switched gears and made these German Chocolate Cookies instead!
I actually have struggled a bit with what I should call these. German Chocolate dates back to 1852 when American Samuel German developed a type of dark baking chocolate for the American Baker’s Chocolate Company. He thought it would be handy for cooks to have pre-made chocolate for baking with extra sugar added already. On June 3, 1957, a recipe for “German’s Chocolate Cake” appeared as the “Recipe of the Day” in the Dallas Morning Star. It was created by Mrs. George Clay, a homemaker from Dallas, Texas. (Info came from Wikipedia.) The cake became quite popular, and the rest, as they say, is history! Now, back to my trouble with naming this recipe. I couldn’t decide if I should call them German Chocolate Cookies or something more general, like Coconut Caramel Pecan Cookies! I finally settled on German Chocolate since it is something with which folks are familiar. You could probably make extra caramel and drizzle the cookies twice with the caramel for more caramel flavor. I like them just as they are!
German Chocolate Cookies - chewy coconut, pecans, and chocolate chips, drizzled with caramel and chocolate. #lowcarbClick To Tweet
This recipe makes approximately 1 1/2 dozen cookies. I keep mine in the refrigerator so they stay nice and firm. They are perfect for a quick snack with a cup of collagen coffee.
So, what do you need for this recipe?
For the Caramel:
2 Tablespoons Butter
2 Tablespoons Xylitol
1 Tablespoon Heavy Whipping Cream
For the Cookies:
1/2 Cup Chopped Pecans
1 Tablespoon Coconut Flour
For the Drizzle:
4 Squares Lily’s Chocolate Baking Bar (or 85% dark chocolate)
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- 2 Tablespoons Butter
- 2 Tablespoons Xylitol
- 1 Tablespoon Heavy Whipping Cream
- 4 Squares Lily's Chocolate Baking Bar or 85% dark chocolate
Preheat oven to 350.
Melt butter and xylitol in a small saucepan over medium heat.
Simmer for about 2 minutes, or until it begins to turn a light golden brown color.
Remove from heat and stir in heavy whipping cream.
Set caramel aside to cool.
In a large mixing bowl, mix condensed milk (make sure it is completely cool), coconut, pecans, coconut flour, and chocolate chips.
Using a small cookie scoop, or a 1 Tablespoon measure, place cookies in small mounds on a parchment lined cookie sheet.
Using your fingers, press each cookie down slightly into a flatter shape.
Bake for 8-10 minutes, or until edges begin to turn golden brown.
Allow cookies to cool completely (I usually cool mine in the freezer).
Melt the Lily's chocolate bar pieces (or the dark chocolate) in the microwave in 30 second intervals.
Drizzle cookies with chocolate and cooled caramel sauce.
Store cookies in the refrigerator.