I love anything with the German chocolate combination of chocolate, pecans and coconut. The taste is most often associated with cake—until now! —Kathleen Morrow, Hubbard, Ohio
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter, cubed
- 3 large egg yolks
- 1-1/2 cups flaked coconut
- 1-1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- 1 package German chocolate cake mix (regular size)
- 1/2 cup all-purpose flour
- 1/3 cup butter, melted
- 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
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