German Chocolate Thumbprint Cookies (using cake mix)
Source: Lynn Ratcliffe
Yield: 5 dozen cookies

1 cup sugar
1 cup evaporated milk
1/2 cup plus 1/3 cup butter or margarine -- softened
1 teaspoon vanilla
3 egg yolks -- beaten
1 1/2 cups flaked coconut
1 1/2 cups pecans -- chopped
1 package german chocolate cake mix -- (18.25 ounces)

Combine sugar, milk, 1/2 cup of the butter, vanilla and egg yolks in heavy 2-quart saucepan; blend well. Cook over medium heat until thickened and bubbly, stirring frequently, 10-13 minutes. Stir in coconut and pecans. Remove from heat; cool to room temperature. Reserve 1 1/4 cups of the topping mixture; set aside.

Heat oven to 350 degrees. Combine cake mix, remaining butter and remaining topping mixture; stir by hand until thoroughly moistened. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation in center of each ball. Fill each indentation with mounded 1/2 teaspoon of reserved topping.

Bake 10-13 minutes or until set. Cool 5 minutes; remove cookies from cookie sheets. Cool completely.