German Chocolate Cookie Balls |


  • ½ cup butter, softened
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • ¾ cup finely chopped Diamond of California Pecans
  • ¾ cup flour
  • 4 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt


  • 1 cup light or dark corn syrup
  • ¼ cup butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup Diamond of California Pecans, finely chopped (plus additional for topping)
  • ½ cup packed sweetened coconut flakes
  • ¼ cup semi sweet chocolate chips, melted


  1. Preheat oven to 350 degrees and lightly grease a baking sheet.
  2. Cream butter and sugar until light and fluffy. Mix in vanilla, chopped pecans, flour, cocoa powder, and salt. Roll dough into 1½ inch balls and place on greased baking sheet.
  3. Bake for 12-15 minutes. Transfer to cooling rack to cool completely.
  4. In a medium bowl stir together corn syrup, melted butter, vanilla, chopped pecans, and coconut flakes.
  5. 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.
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