Recipe for German Chocolate Thumbprint Cookies


1 cup sugar
1 cup evaporated milk
1/2 cup margarine; softened
1 teaspoon vanilla
3 egg yolks; beaten
1 1/2 cup coconut
1 1/2 cup pecans; chopped
1 pkg german chocolate cake mix
1/3 cup margarine; melted


In heavy 2 quart saucepan, combine sugar, milk, 1/2 cup 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 1/4 cups of topping mixture; set aside. In a large bowl, combine cookie ingredients and remaining topping mixture; stir by hand until moistened. Heat oven to 350. Shape dough into 1" balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make an identation in center of each ball. Fill each with rounded 1/2 tsp of reserved 1 1/4 cups topping. Bake at 350 for 10 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheets. Cool completely.

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