Score all the delicious draws of German chocolate cake—coconut, rich pecan frosting, and, of course, chocolate—in nibble-friendly cookie form.
To toast coconut, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown.
For a sparkly finish to these cookies, roll balls of dough in granulated sugar. Instead of topping the baked cookies with toasted coconut, sprinkle with toasted chopped pecans.
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