German Chocolate Thumbprint Cookies Recipe

By [e-mail]

Ingredients

• 1 1 1 cup sugar
• 1 1 1 cup evaporated milk
• 1/2 1/2 1/2 cup butter, cubed
• 3 3 3 large egg yolks
• 1-1/2 1-1/2 1-1/2 cups sweetened shredded coconut
• 1-1/2 1-1/2 1-1/2 cups chopped pecans
• 1 1 1 teaspoon vanilla extract
• 1 1 1 package German chocolate cake mix (regular size)
• 1/2 1/2 1/2 cup all-purpose flour
• 1/3 1/3 1/3 cup butter, melted

Details

Servings 60
Preparation time 45mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in the coconut, pecans and vanilla. Set aside 1-1/4 cups for topping.

In a large bowl, combine the cake mix, flour, melted butter and remaining coconut mixture. Cover and refrigerate for at least 1 hour.

Shape dough 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 cookie. Fill each cookie with a teaspoonful of reserved topping.

Bake at 350° for 10-12 minutes or until set. Let stand for 2 minutes before removing to wire racks to cool. Store in an airtight container.
Yield: 5 dozen.

Originally published as German Chocolate Thumbprint Cookies in Simple & Delicious
October/November 2011, p41