German Chocolate Thumbprint Cookies
|Sugar||1 Cup (16 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Unsalted butter/Butter / margarine||1⁄2 Cup (8 tbs), softened|
|Egg yolks||3 , beaten|
|Flaked coconut||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|German chocolate cake mix||1 (1 Package, Plus)|
|Unsalted butter/Butter / margarine||1⁄3 Cup (5.33 tbs), melted|
In heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolks; blend well.
Cook over medium heat for 10 to 13 minutes or until thickened and bubbly, stirring frequently.
Stir in coconut and pecans.
Remove from heat.
Cool to room temperature.
Reserve 1 1/4 cups of topping mixture; set aside.
In large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened.
Heat oven to 350°F.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
With thumb, make an indentation in center of each ball.
Fill each indentation with rounded 1/2 teaspoonful of reserved 1 1/4 cups topping.
Bake at 350°F. for 10 to 13 minutes or until set.
Cool 5 minutes; remove from cookie sheets.