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German Chocolate Thumbprint Cookies

 German Chocolate Thumbprint Cookies
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
60 ServingsPrep: 45 min. + chilling Bake: 10 min./batch


  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter, cubed
  • 3 egg yolks
  • 1-1/2 cups flaked coconut
  • 1-1/2 cups chopped pecans
  • 1 teaspoon McCormick® Pure 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

2 of 2

German Chocolate Thumbprint Cookies (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cookie equals 113 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 93 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.