Shelly's Recipe

GERMAN CHOCOLATE THUMBPRINT COOKIES

Category: Cookies

Filling
1 cup sugar
1 cup evaporated milk
8 tbsp butter
1 tsp vanilla
3 large egg yolks
1 cup sweetened flaked coconut
1 cup chopped pecans

Place sugar, milk, butter, vanilla and egg yolks in a heavy saucepan. Place over low heat and stir until butter melts. Raise heat to medium and cook, stirring constantly until mixture thickens and is bubbly (about 10 minutes). Stir in coconut and pecans. Remove pan from heat and let cool 15 minutes. Once cool, measure out 1 1/4 cup of filling and set aside.

Batter
1 pkgplain German chocolate cake mix
5 tbsp butter, melted
Remaining filling

Place cake mix, melted butter and remaining filling mixture in a large mixing bowl. Stir until combined. Using a spoon and your fingertips, shape dough into 1-inch balls. Place 2 inches apart on cookie sheet. Using your thumb, make an indention in center of ball and fill with 1/2 tsp of the reserved filling. Bake until cookies have set, but still soft in the center (10 to 12 minutes). Remove and let cool on pans for 5 minutes. Remove to racks to cool completely.