German Chocolate Cookies
1 cup butter, at room temp
1/2 cup sugar
1 cup brown sugar
2/3 cup cocoa powder
2 1/3 cups flour
1 tsp baking soda
1 TB vanilla
1 cup chocolate chips
Cream sugars and butter on low until creamy. Add eggs, one at a time. Slowly mix in the dry ingredients. Beat in the vanilla. Add the chocolate chips. Bake at 350 for 10-12 minutes or until lightly browned on the bottom. Let cool. Make the topping.
Makes almost 3 dozen small cookies.
1 1/2 cups evaporated milk (1 12oz can)
1 1/2 cup brown sugar
4 egg yolks
3/4 cup butter
1 TB vanilla
3 cups coconut
(1 cup chopped pecans) optional
Mix milk, sugar, eggs, and butter in a small saucepan. Bring to a boil over medium heat, stirring constantly, until thickened. Cook for 2 minutes. Take off of heat, stir in vanilla and coconut. Let cool.
(this is a full recipe- you will only use half. I like to freeze the leftovers for another batch later on. I do it so that I don't waste half a can of evaporated milk. Feel free to half it!)
Chocolate Frosting *this recipe has been halved*
1/3 cup cocoa
1/4 cup butter, melted
1 1/2 cups powdered sugar
one half of 1/3 cup milk
2 tsp vanilla
Beat cocoa and melted butter on low. Alternately add the sugar and the milk, mixing well after each addition, ending with the milk. Beat in the vanilla.
(from the Hershey's cocoa package)
Assemble the cookies:
Put a dollop of the topping on each cookie. Drizzle the chocolate frosting on top of the coconut. Store in the fridge, but they taste best at room temperature. Keeps well in the fridge for about a week.