Step 3: Cookie Topping


   1 cup Evaporated Milk
    1 cup Sugar
    3 large Egg Yolks
    1/3 cup Butter (cut into small pieces)
    1/2 tsp Salt
    3 tsp spiced rum
    1 cup Pecans (toasted and finely chopped)
    1 1/2 cups sweetened coconut (toasted)

In a sauce pan, combine the evaporated milk, sugar, egg yolks, salt and butter. Stir over a low heat until the butter melts, once the butter has melted, increase the heat to medium. Bring to a light boil and continue stirring.

This whole process takes approx. 10 minutes.

Once the mixture has had a chance to thicken, add in the spiced rum, toasted pecans and coconut. Stir until completely mixed and set aside to cool.

Once the sauce has had its chance to cool, scoop on top of the cookie, then garnish with more pecans, coconut, chocolate and serve!
These cookies look typical american to me. E.g. there are no pecan nuts in Germany. I guess German immigrants brought a similar recipe with them to the states where it got americanized.
<a href="https://www.instructables.com/id/German-Chocolate-Cookies/" rel="nofollow">As noted here</a>, German chocolate cake actually has nothing to do with Germany, but rather is named for the brand of chocolate that's commonly used to make it.
I read (in Fine Cooking #114) that the cake got its name from Samuel German, an employee of Baker's Chocolate Company, who created a chocolate bar in 1852. That chocolate bar, called Baker's German's Sweet Chocolate Bar, inspired the cake, which became known back then as German's chocolate cake. I guess that morphed into German chocolate cake.
I see. In any case the look delicious.
I love how you have transformed this into a cookie! Wonderful!

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Bio: Check out http://www.bsinthekitchen.com for more recipes. A cooking blog brought to you by brother and sister (BS...) duo Bob and Carlene Deutscher.
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