German is a fun language--from what I can tell, there's a lot of phlegm-rattling and that's always a good time. Plus, some of their words are ridiculously lengthy. Try saying whoppers like vergangenheitsbewältigung and schwangerschaftverhütungsmitte five times fast.
I like their food, too--I'll take all but the worst of the wursts, the warm potato salad, the spaetzle. Good stuff. I was all set to list German chocolate cake among those, and then I found that its conception wasn't German at all--it's named after an American man called Sam German. Oops!
Regardless of its origins, I love the flavors combined in German chocolate cake. The chocolate itself is subtle yet just rich enough, and the frosting, which consists of toasted coconut and pecans swathed in a custardy goo, is hard to resist simply eating with a spoon.
These cookies include all of those aspects (save the custardy goo), and they are an absolute pleasure. They're hearty and thick and full of crunchies and chewies and tasties. Be sure to toast both the pecans and the coconut--it changes the texture and flavor completely!
Das schmeckt gut!
German Chocolate Coconut-Pecan Cookies
from The All-American Cookie Book by Nancy Baggett
2 1/4 cups shredded or flaked sweetened coconut
1 1/2 cups chopped pecans
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup butter, softened
1 large egg
2 tablespoons light corn syrup
2 1/2 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 4-ounce bar German's sweet chocolate, finely chopped
Preheat oven to 350 degrees. Spray cookie sheet with non-stick spray
Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until lightly browned; be careful not to burn. Let stand until cool; set aside.
In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with a electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light. Beat in the egg, corn syrup, vanilla, and coconut extract until well blended. Beat or stir in the flour mixture, then the pecans, coconut, and chocolate, until evenly incorporated.
Drop the dough onto the baking sheets by heaping measuring tablespoons, spacing about 3 inches apart. Using the tip of a table knife, spread out the cookies to about 1 1/2 inches in diameter.
Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until lightly browned all over and slightly darker at the edges. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer cookies to wire racks. Let stand until completely cooled.