This cookie recipe is a must for German chocolate cake lovers!

German Chocolate Thumbprint Cookies

Ingredients

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 vanilla extract
1 — 18-1/4 oz. package German chocolate cake mix
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 one 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 to 12 minutes (or until set). Let stand for two minutes before removing to wire racks to cool.

~Store in an airtight container.

~Makes five dozen.