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 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 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 112336
Reviewed Dec. 6, 2011

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

Kichler073 193279
Reviewed Oct. 11, 2011

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

4evrl8 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 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 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 112296
Reviewed Nov. 1, 2010

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

melodious88 112294
Reviewed Oct. 27, 2010


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