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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
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch
  • Makes
    5 dozen

Ingredients

  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter, cubed
  • 3 large egg yolks
  • 1-1/2 cups sweetened shredded 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

Directions

  • 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.
Nutrition Facts
1 cookie: 113 calories, 6g fat (3g saturated fat), 18mg cholesterol, 93mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.
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