The most amazing creamy caramel coconut, pecan decadent frosting you’ll ever taste!
This is one of those frostings that, while it’s meant to be used on cookies or cakes, is perfectly acceptable to use for dunking pretzels or chips into. Heck, even a spoon works!
The Frosting That Almost Didn’t Make It On The Cookies
I’m not kidding y’all when I say that this frosting almost didn’t make it onto the cookies. As a chef we’re taught to taste, taste, taste as we go. By the time this recipe was finished I decided to keep tasting and then see what else went with this other than the intended cookie recipe.
I’ll discuss those others below in the “ways to use this frosting” section.
Grab Your Ingredients
Let’s Make German Chocolate Frosting
This to me is what makes a German Chocolate Dessert. Like in this recipe, the cookies on their own are outstanding but this frosting just makes it so much more indulgent.
- To a medium saucepan, add in the evaporated milk, sugar, and egg yolks. The butter needs to be very soft here.
- Place the heat to medium and whisk until smooth and incorporated. You want to mix until the mixture thickens (about 10 minutes) and, when you do the spoon test, the mixture passes.
- Add in the vanilla, coconut, and vanilla and mix to combine.
- Transfer the mixture to a bowl and chill until the mixture is cool but still spreadable.
Chef’s Tip about the Spoon Test
You’ll know when your mixture is thick enough when you insert a spoon, pull it out, and then immediately track a line across the back of the spoon with your fingertip (be careful as it’ll be hot). If the line remains visible and the mixture doesn’t run back together, it’s thick enough.
Ways To Use German Chocolate Frosting
I first shared this in a recipe for the Ultimate German Chocolate cookies a while back but I always wanted to make a separate post for this frosting.
While it’s a supporting character in the cookie recipe, on it’s own this baby is a STAR! Here are some other ways I’ve used this besides on cookies:
- Dessert Dip – this on a dessert tray with pretzel rods, graham crackers, wafer cookies, sweetened tortilla chips.
- Dessert Crostini – just a thin spreading of this on crostini topped with toasted nuts is amazing
- Filling for cakes and bar cookies – while we usually think of this on top of a cookie, this as layer in a chocolate cake with chocolate fudge is INCREDIBLE
- As-Is – there is no judgement here. I’ve been known to take a spoon to the bowl to just grab a bite.
- 1 cup (8 ounces) of evaporated milk
- 3/4 cup white sugar
- 2 teaspoons Rodelle Vanilla Extract
- 2 XL egg yolk
- 1 stick (8 Tablespoons) unsalted butter, VERY soft
- 1 cup chopped, toasted pecans
- 1 cup sweetened coconut flakes
- To a medium saucepan over medium heat, add the butter, milk, sugar, and egg yolks. Whisk to combine. Cook for about 10-15 minutes, whisking often or until the mixture has thickened. You’ll know it’s thickened enough when you put a spoon in the pan, pull it out, and run your finger down the back of the spoon. If the swipe stays, your mixture is ready.
- Remove the pan from the heat, and add in the vanilla, pecans, and coconut. Mix to combine. Transfer the mixture to a bowl and place it in the fridge to cool. You want the mixture to cool to the touch but still be thick and spreadable.
- At this point you can use it for cookies, cakes or as a dessert dip
Keywords: The Ultimate German Chocolate Frosting, easy German chocolate frosting, old fashioned german chocolate frosting, caramel pecan coconut frosting, german chocolate frosting with evaporated milk, holiday baking