German Chocolate Thumbprints Recipe
German Chocolate Thumbprints Recipe photo by Taste of Home
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German Chocolate Thumbprints Recipe

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5 9 8
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“These make a pretty holiday presentation if they are placed in red or gold foil candy cups or on a red or gold foil doily.” —Donna Marie Ryan, Topsfield, Massachusetts
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon shortening
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon strong brewed coffee
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup flaked coconut, toasted
  • 3/4 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons sweetened condensed milk
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon shortening

Nutritional Facts

1 each: 97 calories, 6g fat (3g saturated fat), 10mg cholesterol, 42mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.


  1. In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool completely.
  3. Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture. Fill cookies with filling, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies. Store in an airtight container. Yield: 4 dozen.
Originally published as German Chocolate Thumbprints in Taste of Home October/November 2010, p73

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CristinHowell User ID: 1303564 148656
Reviewed Mar. 6, 2012

"Wonderful!!! Even before adding all the toppings, the cookie is great on its own. I didn't have any coffee on hand, so i used water. I also added a bit of almond extract because I like it. :)"

wideworld User ID: 6409211 123130
Reviewed Feb. 1, 2012

"I would really like to try this recipe but wondered if there is something I could use to substitute the brewed coffee. Would it be okay to use milk or water or something like that?"

bshmn User ID: 4348646 112336
Reviewed Dec. 6, 2011

"Very Good. Needed to re-indent the center after baking."

Kichler073 User ID: 32326 193279
Reviewed Oct. 11, 2011

"Nice change instead of cake. The recipe is a keeper!"

4evrl8 User ID: 5789635 112332
Reviewed Feb. 9, 2011

"This recipe was so easy to make and the cookie was bursting with flavor. I took them to work and they were devoured, with many co-workers asking for the recipe!"

cherie.godbey User ID: 5806117 175865
Reviewed Feb. 8, 2011

"Fantastic! SO good! My hubby and I ate them way too fast, we both thought they were delicious and easy to make!"

mmccallon User ID: 2106825 108565
Reviewed Nov. 5, 2010

"I baked these for the church bazaar tomorrow and they are wonderful. I dropped with a small cookie scoop into a greased mini muffin tin and made the depression after baking."

alwolfford User ID: 5560510 112296
Reviewed Nov. 1, 2010

"Great gourmet cookie! A tasty twist to German Chocolate Cake, with a chewy cookie."

melodious88 User ID: 4245799 112294
Reviewed Oct. 27, 2010


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