German Chocolate Thumbprint Cookies
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INGREDIENTS 1 cup sugar
1 cup evaporated milk
1/2 cup softened margarine
1 teaspoon vanilla
3 egg yolks, beaten
1-1/2 cups flaked coconut
1-1/2 cups chopped pecans
1 Chocolate Cake Mix
1/3 cup melted margarineIn a heavy 2-quart saucepan, combine sugar, milk, margarine, 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 1/4 cups of topping and set aside.
In a large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until thoroughly moistened.
Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make an indentation in center of each ball. Fill each indentation with rounded 1/2 teaspoonful of reserved 1-1/4 cups of topping.
Bake at 350 degrees for 10 to 13 minutes or until set. Cool for 5 minutes. Remove from cookie sheets. Cool completely.
Makes about 5 dozen cookies