For the past couple of months I’ve been preparing meals for my brother who was home alone during the quarantine. The thought of him eating sandwiches everyday during such an emotional and stressful time, bothered me. So I started cooking a few meals that included some of his favorite comfort foods and a little something sweet to help him get through the week.
Inspired by a Texas Sheet Cake cookie recipe I found, that was made with a box cake mix, I dug through the pantry and decided to let the idea inspire me to create something with the ingredients I had. I don’t usually have boxed cake mix in my pantry, but I found a box of German chocolate cake mix tucked away in the back. I’d never made cookies with boxed cake mix before, but I followed the additions of egg and oil per the Texas Sheet Cake cookie recipe and then with that as my base I used the ingredients usually found in a German Chocolate cake to create this decadent cookie.
Preheat oven 350 degrees F
- 1 box of German Chocolate Cake Mix
- 2 eggs
- 1/3 cup vegetable or canola oil
- 8 oz. bitter sweet chocolate chips
- 1 cup pecans
- 1 cup shredded coconut
Two baking sheet pans line with parchment or silicone sheets.
Place the pecans in a single layer on a separate baking sheet and place into the pre-heated oven for 10 minutes to until toasted and fragrant. Set the pan aside when finished and allow to cool before finely chopping.
While the pecans are toasting in the oven, place the shredded coconut into a stainless steal skillet over low-medium heat. Watch the coconut very closely as it toasts. It will take a few minutes to begin to brown, but will suddenly burn if not watched closely. Gently toss or stir around during the toasting process. When the coconut is a light brown remove from the heat and set the pan aside to cool.
In a medium to large bowl whisk the two eggs until blended. Add the oil and whisk until well combined. Pour the cake mix through a sieve and sift all of the lumps from the mix over the egg and oil mixture. Use a spatula to mix everything together until all of the dry and wet ingredients are combined. The mixture will be very thick (like cookie batter). Using a 1 1/2 inch scoop, form balls of dough and place on the lined cookie sheets.
I used desiccated coconut that is unsweetened and has a straw-like consistency. (But you can use any shredded coconut). In order to create smaller pieces I rolled pinches of the coconut between my fingers to crumble. I then rolled the cookie dough balls into the toasted coconut and returned them to the baking sheet. When both trays of cookie dough balls are prepared, bake for 25 to 30 minutes.
While the cookies are baking, place the bittersweet chocolate chips into a microwave safe bowl and heat for 30 seconds, two times. Stir with a rubber spatula. Let the chocolate sit for a few minutes and then continue stirring until all of the chips have melted and smooth.
Remove the cookies from the oven when baking is completed and place on a wire rack to cool for 15 to 20 minutes. When completely cooled, spread the melted chocolate on the bottom of the cookie and sprinkle with chopped pecans. When all of the cookie bottoms have been covered with chocolate and pecans – drizzle some of the remaining chocolate over the top side of each cookie using the corner of the rubber spatula. Allow the chocolate to set over night.
I slipped four of the cookies into a clear cellophane bag and tied it with twine and presented the package to my hair stylist the following morning. Later in the day she sent me a message saying she brought the cookies home and “Kevin is loving the cookies! He said they will never see tomorrow!” They are rich and crunchy from the toasted pecans and coconut and not overly sweet. Give them a try and let me know what you think!